Pan Fried Scallops with Broccoli Purée

The recipe for Kevin Myers' starter on RTÉ's 'The Restaurant'.


  • 12 queen scallops
  • 2 heads of broccoli (trimmed)
  • 50 g butter
  • 1 tblsp vegetable oil
  • 100 ml cream
  • salt and pepper


  1. Trim the broccoli and break into individual florets.
  2. Bring a pot of salted water to the boil and add the florets to it.
  3. Cook the broccoli for 6-8 minutes until just soft, and drain in colander.
  4. Place the broccoli in a food processor with half the butter and pulse for about 30-40 seconds.
  5. Then add the cream little by little and pulse after each addition to check that the purée is not thinning too much.
  6. When the texture is right, season with salt and pepper and set aside.
  7. Remove the orange coral from the scallops and the rough outer membrane.
  8. Heat a heavy based frying-pan with the rest of the butter and the vegetable oil.
  9. Then sear the scallops in the pan for about 30 seconds on either side until slightly caramelized but still moist in the middle.
  10. To serve, place some broccoli purée on a dish and arrange 3 scallops on top, garnish with a grinding of black pepper and serve immediately.


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