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Roasted Scallops with Cauliflower, Curry & Granny Smith Recipe by Chef Stephen Hayes from Mikey Ryan’s Bar & Kitchen in Cashel, Co. Tipperary

Prepared by Chef Stephen Hayes from Mikey Ryan’s Bar & Kitchen in Cashel, Co. Tipperary. This dish will feature as part of their upcoming Wine & Dine experience on March 26th, ‘Tour de Bourgogne’, where diners shall enjoy a six-course evening meal and wine tasting with Christophe Thomas, Export Director of Domaine Joseph Drouhin, one of the world’s famous Burgundy houses in Beaune.

To attend or make a reservation, please call 062 62007 or email hello@mikeyryans.ie for more information. 


2 Large Fresh Scallops

2 Shallots

2 Cloves of Garlic



2tbsp Madras Curry Powder

500ml Vegetable Oil

60g Egg White

50g Natural Yogurt

1tbsp White Wine Vinegar

1 Large Head of Cauliflower

100ml White Wine Vinegar

300ml Water

180g Caster Sugar

1 Granny Smith Apple

50g Butter

Salt & Pepper

Mixed Micro Herbs


Curry Oil:

Roughly chop the garlic and shallots and sweat off in a pan with 2tbsp oil. When soft, add the rosemary, thyme and curry powder and cook out. 

Once the curry powder has been completely cooked out, add 400ml of oil to the pan and bring to the boil.

Once boiled, cover and set aside to infuse and cool for an hour minimum. 

Sieve before use.

Curry Emulsion:

In a mixer or using a hand blender, mix the egg white, yogurt and 1tbsp of vinegar until emulsified. Then slowly add 300ml of the cooled curry oil in a slow stream, whilst blending until everything is emulsified to almost a mayonnaise texture is achieved. Adjust seasoning with salt, pepper and some more vinegar if necessary.

Cauliflower Preparations:

There are a number of simple preparations of cauliflower in this dish. Firstly is the cauliflower silhouettes; break down the head of cauliflower by removing the outer leaves and the steam, keeping hold of some of the smaller inner leaves for garnish when serving.

Slice 2 florets into silhouettes (thick, chunky slices about 5cm), in a very hot pan, add a little vegetable oil and give the silhouettes a quick sear on each side and season with salt and pepper. Finish them quickly in the oven for two minutes before serving.

The next cauliflower preparation is the pickled cauliflower; after prepping the cauliflower for silhouettes there will be some small florets remaining on your board, set them aside to be pickled. 

For the pickle, bring the remaining 100ml vinegar, 180g sugar and 300ml water to the boil & pour over the cauliflower florets and allow to cool.

The final preparation is simply to chop up the remainder of the cauliflower into a crumble texture to sprinkle over the dish when serving. 

Granny Smith Apple:

Simply slice the apple, with the skin on into small matchstick like pieces. You can keep them in cold water with a little lemon juice until ready to serve.


To prepare the scallops; if fresh – remove from their shell using a flat sharp knife, ensuring that the scallop meat is not damaged. Then carefully remove the roe and the nerve. I usually dry out the scallop roe and then blitz it into a powder – I then use this powder to season the scallop when cooking.

To cook the scallops; firstly season the scallops with some fine sea-salt. Ensure that your pan is very hot – then add a small drizzle of vegetable oil to the pan, followed by the scallops with the presentation side face-down. After approximately 1 minute, add the butter and allow to foam up, then turn the scallops over – add the roe powder seasoning and a little Maldon sea-salt. I would finish them for 30 seconds to 1 minute under the salamander or at home under a hot grill.

To Serve:

To plate up this dish, ensure that you have a warm starter size plate ready to go.

Place a few dots of the curry emulsion in a line in the centre of the plate, followed by the two cauliflower silhouettes – one at the top of the plate one the left of the dots and one at the bottom on the opposite side.

Place 4/5 pieces of the pickled cauliflower on the dots and arrange a few batons of apple along the line also.

Then place the scallops on opposite sides of the lines between the remaining garnish.

Quickly place some of the inner leaves from the cauliflower wherever they fit nicely. 

To finish, sprinkle the raw cauliflower crumble over the left hand side of the plate to give a contrasting effect. Finally drizzle a little of the remaining curry oil over the dish and a sprinkle of micro herbs.


Mikey Ryan’s Bar & Kitchen
76 Main St, St. Dominick’s Abbey, Cashel, Co. Tipperary, E25 NY58
Phone: (062) 62007

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