Tim's recipe for Connemara Scallops served in the Award Winning Dining Room at Renvyle House Hotel & Resort, Connemara, Co. Galway, Ireland.

Tim's Connemara Scallops

This is Tim's recipe for Connemara Scallops as seen on TG4's Feilte Programme which was aired on Thursday 29th July

(for 4 people)

Ingredients:

  • 16 scallops
  • 400 gm peas
  • 100 gm vegetables - shallots, celery, carrots and fennel
  • 4 slices of pancetta
  • ½ glass white wine vinegar
  • 200 ml cream
  • 200 gm butter
  • Olive oil
  • Salt & black pepper
  • Juice of ¼ lemon
  • Selection of mixed lettuce leaves
  • Segments of 1 orange
  • 2 tablespoons of Tim's Salad dressing
  • 2 teaspoons of diced tomato
  • 2 teaspoons of diced beetroot.

Method:

  1. Put peas in a pot with boiling water. Cook for 6 minutes. Strain and puree in a blender.
  2. Remove scallops from their shell. Trim and clean. Season with salt, pepper and lemon juice.
  3. Place vegetables and white wine vinegar in a pot. Cook for 3 - 4 minutes. Add cream. Reduce by a third.
  4. Remove from heat. Whisk in 140 gm of butter. Keep warm.
  5. Place pancetta in baking tray and cook in hot oven for 10 minutes.
  6. Re-heat the pea puree. Heat a light coating of oil in a hot pan, add the scallops and cook for 2 - 3 minutes on each side.
  7. Place on kitchen paper and keep warm.
  8. Warm 4 serving plates. Place pea puree on plates. Place scallops on top. Dress with the sauce and pancetta.
  9. Garnish with fennel sprigs and diced tomato and beetroot.
  10. Dress the salad leaves with segments of orange and the salad dressing
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