Tim's Connemara Scallops


Prep Time: 



  • 2 - 4 People


16 scallops
400 gm peas
100 gm vegetables - shallots, celery, carrots and fennel
4 slices of pancetta
½ glass white wine vinegar
200 ml cream
200 gm butter
Olive oil
Salt & black pepper
Juice of ¼ lemon
Selection of mixed lettuce leaves
Segments of 1 orange
2 tablespoons of Tim's Salad dressing
2 teaspoons of diced tomato
2 teaspoons of diced beetroot.


Put peas in a pot with boiling water. Cook for 6 minutes. Strain and puree in a blender.Remove scallops from their shell. Trim and clean. Season with salt, pepper and lemon juice.Place vegetables and white wine vinegar in a pot. Cook for 3 - 4 minutes. Add cream. Reduce by a third.Remove from heat. Whisk in 140 gm of butter. Keep warm.Place pancetta in baking tray and cook in hot oven for 10 minutes.Re-heat the pea puree. Heat a light coating of oil in a hot pan, add the scallops and cook for 2 - 3 minutes on each side.Place on kitchen paper and keep warm.Warm 4 serving plates. Place pea puree on plates. Place scallops on top. Dress with the sauce and pancetta.Garnish with fennel sprigs and diced tomato and beetroot.Dress the salad leaves with segments of orange and the salad dressing

Be part of our 100,000+ Inspired Good Food Ireland® Club

Subscribe to benefit from exclusive offers, delicious updates & mouthwatering inspiration direct to your Inbox!

By subscribing you agree to Good Food Ireland Terms and Conditions and Privacy Policy