Читать книгу The Irish Farmers’ Market Cookbook - Clodagh McKenna - Страница 33

Terry Sherran, chef at Mackerel in Dublin, cooked this dish for me. It is the most delicious way I have ever eaten scallops – the tastes are so beautifully delicate.

Serves 2

240ml (8¼fl oz) dry sherry

350ml (12 fl oz) Madeira

25g (1oz) brown sugar

1 shallot, diced

5 star anise

1 sprig fresh thyme

60ml (2fl oz) sesame oil

60ml (2fl oz) soy sauce

60ml (2fl oz) truffle oil, or a very good olive oil

6–8 large scallops, or 10-12 small ones

1 tbsp olive oil

salt and freshly ground black pepper

1 large bunch of rocket

Put the sherry, Madeira, brown sugar, diced shallot, star anise and thyme in a saucepan over a high heat and cook until reduced in volume by two-thirds. Leave to cool and then strain through a sieve. Whisk in the sesame oil, soy sauce and truffle oil.

To cook the scallops, place a frying pan over a high heat and add the olive oil. Season the scallops on both sides and cook for 2 minutes each side.

Dress the rocket leaves with a little of the Madeira dressing and arrange on serving plates. Place the scallops on top and drizzle over the remaining dressing. Eat straight away!

Tip: Always buy fresh, organic scallops. They should be cooked very quickly over a high heat and are better slightly undercooked rather than overcooked.