Seared Scallops, Braised Endive, White Asparagus, Citrus Dressing, Smoked Almonds Recipe by David O’Byrne of La Mere Zou

La mère Zou is a little piece of France in Dublin, a restaurant near the Shelbourne Hotel in Dublin city centre and close to the other fine five star hotels that surround Stephen’s Green. La mere Zou is one of the best restaurants in Dublin. Their classic bistro style of cuisine is typified by seasonal meats, poultry and wild game as well as market fresh fish often served in traditional cast-iron cocottes. This scallops recipe is off their menu created by Chef David O’Byrne.

Scallops Recipe – Seared Scallops, Braised Endive, White Asparagus, Citrus Dressing, Smoked Almonds

Starter – Serves 4


– 12 king scallops
– oil
– lemon juice

Braised Endives
– 2 red endive 
– 2 tbsp. sugar
– juice of 1 orange
– 2 garlic cloves, crushed
– sprig of thyme

– 8 white asparagus spears, peeled and trimmed

Citrus Dressing
– 2 lemons (zest of ½ & juice of the 2)
– 2 limes (zest of ½ & juice of the 2)
– 1/2 orange (juiced and zested)
– 1 tbsp. shallots – finely chopped
– 1 tsp. honey 
– 1 cup extra-virgin olive oil

To Serve
– handful of smoked almonds
– orange segments
– mixed leaves


Preheat the oven to 180°C

Braised Endives:
Slice the endives lengthways. Heat the pan until smoking it’s hot, add a little sunflower oil and sear the endives on the pan until golden brown. Crush the garlic and add along with a sprig of thyme. Squeeze in the juice of 1 orange and add 2 tablespoons of sugar. Add a little water just to cover the endives, cover with foil and into 180°C oven for 45 minutes.

White Asparagus:
Trim the asparagus then peel the stems with a peeler. Boil in salted water for around 10 minutes, until the spears are tender.

Citrus Dressing:
In a medium bowl, whisk together your finely grated zests, juices, shallots, and honey. Slowly add olive oil while whisking until combined. Season with salt and pepper to taste.

Pat dry your scallops, heat your pan and add a splash of olive oil. Season the scallops with salt on both sides and place on the hot pan. Cook for about 2 minutes on each side, until golden. Squeeze some lemon juice on them and a sprinkle of sea salt. Remove from the pan onto a dry cloth to soak up any juice and serve with your braised endive, white asparagus, citrus dressing and some smoked almonds, garnished with some mixed leaves and orange segments.

Chef David O’Byrne
Chef David O’Byrne
Head Chef of La Mere Zou


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