Scallops are a fabulous starter and with a small amount of this rich sauce it makes a delightful special occasion treat.
Ingredients:
12 large scallops
1 leek
1 carrot
7floz/200ml cream
1 shot brandy
2 dessertspoons freshly chopped parsley
1oz/25g butter
For sweet potato crisps:
1 large sweet potato
½ pint/250ml sunflower oil
Seasoning
Instructions:
- The first thing you need to do is to chop the leeks and carrots in very thin strips.
- Heat the oil in a small saucepan for the sweet potato crisps.
- Peel the sweet potato. Then, using a very sharp knife or a vegetable peeler, cut the potato into thin strips.
- Deep fry the pieces of potato is really hot oil (180C). Ideally you should use a deep fat fryer for this process as it is a safer option but alternatively just proceed with extreme caution.
- Deep fry for 2-3 minutes and then drain on kitchen paper.
- Season with a little salt and pepper and retain until required.
- Meanwhile heat a large pan.
- Season the scallops with a little salt and pepper, drizzle with a little oil and sear quickly on a hot pan.
- Just as they are almost cooked add in the butter which will give the scallops a nice glaze.
- Remove the scallops from the pan and leave in a warm place to keep warm.
- Meanwhile keep the pan hot and quickly stir fry the vegetables until they are just softened.
- Mix in the brandy and allow this to flambé. Be careful as it does self ignite.
- Next add in the cream and allow this to come gently to the boil.
- Season to taste and then mix in the chopped parsley.
- Spoon a little of the brandy and vegetable reduction onto your serving platter and place three caramelised scallops neatly on top.
- Garnish with a sprig of flat leaf parsley or micro greens and some of the sweet potato crisps.
Tags: Dunbrody House, home cooking, Kevin Dundon, Special occasion
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