Seared King Scallops with Wilted Chicory and Truffle Dressing

Seared King Scallops with Wilted Chicory and Truffle Dressing

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byPrepared by Executive Chef Ed Cooney

of The Merrion Hotel, Dublin  

If you have a 'things to do before I die' list - a stay in Dublin's iconic 5-Star Luxury Merrion Hotel should be right up there on the top of it! Ste Read More
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Prep Time

15 Minutes

Cooking Time

15 Minutes

Serves

2-4 People

Ingredients

  • 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

Method

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.

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