From episode three of MasterChef Ireland 2012


  • 15 g plain flour
  • 25 g unsalted butter
  • 250 ml chicken stock
  • 100 ml cream
  • 1 bay leaf
  • 15 g pancetta
  • lemon zest of 1/3 lemon
  • 3 langoustines
  • 1 scallop (coral removed)
  • 20 g peeled peas
  • 0.5 table spoon chives
  • 0.25 banana shallot
  • 0.5 tblsp chive flowers
  • salt and pepper to taste
  • 1 tblsp extra virgin olive oil


  • In a saucepan melt 15 grams unsalted butter and stir in 15 grams flour. Cook on low heat till roux loses its floury taste
  • Add 250ml chicken stock and whisk till combined
  • Add lemon zest, bay leaf and pancetta and simmer for 20 mins along with shells of 3 peeled langoustines and the cream. Peel 20g peas and set to one side. Snip ½ tablespoon chives
  • Take meat from the 3 langoustines. Wash and de-vain and set to one side on kitchen roll
  • Take scallop, remove coral and trim any sinew. Wash and set to one side on kitchen roll
  • In a small frying pan bring salt and water to a simmer. Add langoustine meat and poach for 45-60 seconds. Remove and cool
  • Take soup base and sieve into bowl, bashing shells with back of ladle to extract as much flavour as possible. Return to saucepan and keep warm
  • Heat some (10g unsalted butter) with a table spoon of extra virgin olive oil, season with salt till it starts to colour.
  • Add langoustines for 30 seconds turning frequently. Remove, add scallop and cook for 1 and a 1/2 – 2 mins until cooked through
  • Add a few slices of shallot till they brown slightly.
  • Remove and drain on kitchen roll
  • To complete, ladle the soup base into soup bowl. Place scallop in middle of bowl and arrange langoustine meat around perimeter, sprinkle shelled peas over surface. Dress with chive flowers, snipped chives and caramelised shallot