If you consider yourself a coffee connoisseur, you’ll love this recipe. Caffè Vergnano is a family-owned Italian coffee company headquartered in Santena, Italy. It is one of the oldest coffee roasters in Italy with roots dating back to 1882. Its product offering consists of truly premium, high-quality coffee that represents Italian heritage and authenticity at its best.
Caffé Vergnano has just launched in Ireland and Northern Ireland, and to celebrate, they partnered with gallery and café, Hen’s Teeth, to host members of the hospitality sector and representatives from the Italian Chamber of Commerce for a sensory taste experience. This Coffee Curee Scallop recipe was one of the dishes served at the event, made by Guest chef Darryl Haynes, previously at Circa in Terenure, and currently at The Barn at Belmont Demesne.
Coffee Cured Scallops, Yuzu, Cascara Mignonette, Sea Purslane
Ingredients:
- 2 large scallops
Coffee Cure
- 75g spent coffee (used coffee grounds)
- 50g sugar
- 50g salt
Cascara Mignonette
- 100ml white wine vinegar
- 100ml water
- 50g salt
- 50g sugar
- 50g yuzu
- 65g cascara shells
Method:
- Rub the scallops with coffee cure mix and set aside for 40 mins.
- Wash under cold water and place on dry towel to dry out.
- Bring a pot of water to a boil, add in the scallops and simmer for 2 mins. Drain and cool down.
- Dice the scallops and set aside.
- Finely dice two shallots and add to your cascara mignonette.
- In a mixing bowl, add your cured diced scallops, the cascara mignonette, salt and black pepper to taste.
- Garnish with fresh sea purslane, and enjoy.
