Pan-Fried Scallop, Dublin Bay Prawns and Lime Tomato and Fennel Essence with Mussels

An unforgettable recipe to make any occasion extra special.

Ingredients


  • 10 uncooked dublin bay prawns (in their shells)
  • 5 smoked mussels
  • 5 scallops out of shell
  • 4 shallots
  • 1 bottle of white wine
  • essence
  • 500 g dark-red, over-ripe tomatoes (coarsely chopped)
  • 1 fennel bulb (trimmed and chopped)
  • 2 celery sticks (chopped)
  • 1 large shallots (finely chopped)
  • 1 garlic cloves (thinly sliced)
  • 25 g light soft brown sugar
  • 1 tsp each fresh basil, chervil, and coriander leaves
  • 20 ml pernod
  • 1 tsp tabasco
  • 1/2 tsp worcestershire sauce
  • salt and cayenne pepper
  • garnish
  • 4 basil leaves
  • leaves of 1 coriander sprig
  • 1 ripe tomato (skinned, seeded and diced)
  • lime segment

Method

  1. To make the essence, purée all the ingredients in a blender with 1/4 litre cold water and a pinch each of salt and cayenne. Transfer to a chinois or very fine sieve placed over a bowl and put in the fridge. Leave to strain overnight.
  2. When ready to serve the next day, drop the prawn into a saucepan of boiling salted water. Return to the boil and cook for 2-3 minutes until all the shells turn pink. Drain the prawn and leave to cool, then peel off the shell.
  3. Pre-heat a pan on a high heat. Clean mussels, removing any grit or beard.
  4. When the pan is hot, add the mussels, chopped shallots and carefully add the white wine.
  5. Immediately place lid on the pan and cook for 5 minutes. Remove from heat and check the mussels have opened.
  6. When semi-cool add to essence (or place in refrigerator and add to essence when required.) Once added, bring the essence and mussel to a light boil.
  7. Pre heat pan and with 1 tsp olive oil add to frying pan. Season scallop and sear on each side till light brown. Do not over cook.
  8. Pour the essence into a pouring container
  9. To serve, put the prawns, scallop, oysters, and lemon segments into the 2 inch deep dish with the herbs. Pour the essence over them, and garnish with the herb leaves and diced tomato flesh. Serve




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