5 medium sized scallops
5 pieces of diced chorizo
100ml of a sharp white wine
100ml of double cream
1 shallot finely diced
1 lemon squeezed and zested
2 cloves of garlic crushed
Salt and pepper
Donegal rapeseed oil for cooking.
45g of butter.
5 finely chopped smoked sundried tomatoes.
Hand Dived Bantry Bay Scallop and Gubeen chorizo bake topped with Toon Bridge Smoked sundried tomato crumb
Recipe by Pat Kiely from O'Connors Seafood Restaurant & Willie Pa's
Season the scallops well.Heat a heavy frying pan on a high heat until almost smoking.
Sear the scallops until a golden, add in the shallots, 1 clove of garlic and deglaze the pan with the white wine.Add in the lemon juice and the cream on full heat allowing it to reduce to a thick consistency.
Drop in the chorizo and season.
Pour into a serving dish.For the crumble melt the butter and mix well with the breadcrumb.Add in the tomatoes, the rest of the garlic and season.
Finely mix in the lemon zest you set aside earlier.
Cover the serving dish with enough crumb to hide the sauce.
Bake in the oven for five minutes at 180 degrees to finish.Serve with some nice home-made bread and wild rocket salad.