Roast Castletownbere Scallops with Smoked Pea Velouté by Chef Graham Neville of Dax Restaurant
In Ireland chefs are very lucky we are able to source fantastic products and Castleownbere Scallops fall into this category. Scallops served fresh and simply are always very Tasty. Here at Dax Restaurant we let the ingredients speak for themselves. Chefs translate what mother nature provides.
8 large Scallops (60g-80g) per scallop. pre order in any good fishmonger
800grams Fresh peas in the pod
1 Cevennes onion (new season)finely diced
80 grams Alsace Bacon (smoked Bacon)finely diced
1 measure of vermouth
50g unsalted Butter
Maldon Sea Salt
Small bunch of Wild Pea Shoots (vetch)
Wild Garlic Flowers
Shell fresh peas and make pea stock.
Shell fresh peas , place the peas in a bowl on the side and place the empty pods in a saucepan and cover with water, allow to boil and simmer for 20 minutes then remove from the heat and allow to cool. When the liquid has cooled down strain of the juice ,discard the pods and keep the liquid.
Smoked Pea Velouté
In a saucepan sweat of the bacon for 2 or 3 minutes on a medium heat with some olive oil then add in the onion and cook till tender about 5 mins approx., do not allow the onion or bacon to caramelise. Add the vermouth and reduce by half .Then add 500g of the pea stock and simmer for a further 5 mins. Season a little at this stage with salt, cayenne and sugar. At this stage add in the fresh peas and cook till peas are tender about 3-4 minutes . Check peas are tender by using a spoon and taste. When your satisfied the peas are sufficiently cooked place the whole mixture peas and stock into a food processer and blend on high speed till nice and smooth. Pass off mixture to remove any lumps, adjust seasoning to required taste and keep warm in a pot.
Allowing two scallops per portion, Season with fine salt and white pepper on each side of the scallops. Heat up a nonstick pan and using olive oil cook the scallops for 2/3 minutes on each side, cooking to golden brown on each side, just before removing from the pan place a knob of butter into the pan and finish the scallops in butter and lemon juice and remove from the pan and place onto a warm plate , at this stage add fresh peas to the pan and cook also , when tender remove from the pan and place onto a plate. Using a spoon pour on a couple of spoons of peas Velouté onto the plate , add the fresh cooked peas also and garnish with the wild pea shoots and garlic flowers and the confit tomato.
Dax Restaurant offers unrivalled levels of elegant dining and fine French cuisine in Dublin’s historic Georgian quarter. The impressive mix of professional service and delicious food makes it a premier destination for client entertainment, Pre-theatre or casual dining. The modern Irish cuisine uses the very finest local produce delivering an experience of taste and culture that is renowned throughout the Irish Capital.
Address: Pembroke Street Upper Pembroke Street Upper, Dublin 2, D02 AK20
Phone: (01) 676 1494