Content Blocks


(Serves 4)

© Tim O’Sullivan, ‘At Home in Renvyle’, Renvyle House Hotel, Connemara, Co. Galway.


  • 16 scallops
  • 400 gm peas
  • 100 gm vegetables - shallots, celery, carrots
  • and fennel
  • 4 slices of pancetta
  • 1⁄2 glass white wine vinegar
  • 200 ml cream
  • 200 gm butter
  • Olive oil
  • Salt & black pepper
  • Juice of 1⁄4 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.


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

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