Kevin Aherne's Scallops with Mushroom, Watercress Salad & Apple


Serves: 2

  • 10 Scallops
  • 12 Shiitake mushrooms
  • Sprig tarragon
  • Sprig dill
  • 50g leek (finely sliced)
  • 2 Cloves of garlic crushed
  • 75ml White wine
  • 50ml Cream
  • 100ml Aooke reduced to 25ml until a syrup
  • Bunch Watercress
  • 1 Apple (Small, diced) 


  1. Remove the roe and the connnective tissue from the scallop
  2. On a high heat pan , fry the scallop 3 minutes on one side, you want them golden brown.
  3. Add the mushrooms
  4. Turn the scallops and fry for 1 minute
  5. Remove the scallops from the pan and set aside.
  6. Add the leaks, garlic and white wine to the pan.
  7. Reduce the wine by half
  8. Add the Cream
  9. Add the herbs
  10. Reduce by 1/3 and remove from the heat
  11. Re-add the scallops
  12. Season with salt and pepper
  13. Remove from the heat and serve in a bowl
  14. Dress the watercress with the apple syrup and diced apple.
  15. Serve with the scallops.