- 10 each King Scallops
- 1 head chicory
- 10ml lemon juice
- 10ml hazelnut oil
- 5g castor sugar
- 10g butter
- truffle dressing
- 2 tblsp white truffle oil
- 1 ½ tbsp extra virgin olive oil
- 1 tblsp champagne wine vinegar
- 0.25 tsp lemon juice
- to taste sea salt
- to taste black pepper
- chopped chives
Heat a non-stick pan with a little oil and cook scallops for one minute on both sides (depending on size). Set aside to rest. Julienne (thin strips of chicory): cut the chicory into thin strips. Mix with the lemon and hazelnut oil and sugar. Heat gently in a pan.
Truffle Dressing – whisk the truffle oil, olive oil, Champagne wine vinegar, lemon juice, sea salt and black pepper and set aside.
Assembly: Drizzle the plate with the truffle dressing, arrange the chicory in the centre of the plate, then arrange the scallops on top of the chicory.
You may also like
Simnel CakeBallymaloe House is home to the cooking dynasty of the Allen family, so you know you are in for a gastronomic treat when you dine here. This elegant country house has all the elements you will need to enjoy a relaxing full of great hospitality and of...
Traditional Roast Beef DinnerThe suburbs of Cork City are home to a little secret. Located near Douglas, just a short drive from the centre of the Rebel City, Maryborough Hotel and Spa is set in a private estate of mature grounds and gardens. You can sense the 300 years of history...
Bury the Hatchet Whiskey CocktailIntroduce yourself to the wonderful world of Irish Whiskey with this wonderful cocktail featured in Monika Coghlan's Craft Cocktails book.