Mix the 3 dl olive oil and the 2 dl balsamic vinegar with a spoon in a small bowl. The dressing will separate, revealing the dressing nicely.

Separate the Brussels sprout leaves (into individual leaves) and mix with red wine vinegar and some salt and pepper.

Do you have hand-dived scallops? Then open the scallop shell with a palette knife. You do this by carefully inserting the palette knife into the side of the shell and twisting slightly with the flat side of the knife. This causes the shell to open slightly, and you must hold the knife flat against the top with a cutting motion and cut backwards along the entire length. The convex side of the scallop is the bottom and the flat side is the top. By pressing tightly against the top with a palette knife, you cut through the scallop and its adductor muscle, causing the shell to spring open.

Use only the white part of the scallop from the shell. Place a spoon behind the white flesh and cut around the edge to extract all the meat. Use the shell as decoration by hollowing it out. Carefully rinse the scallop and dry it between paper towels. Brush it with olive oil. Grill the scallop on both sides. The pan should be very hot (glowing), so that you get grill marks quickly. Flip the scallop over and do the same. The inside of the scallop can be a little raw.

Make nice slices of the cheese or cut the cheese into a circle.

Serve the scallop in the shell with cheese against it, the Brussels sprout leaf on top, and finally pour the dressing over it. Add a little salt and enjoy!