Ann Marie Butler's

Bantry Bay Scallops with Black Pudding Mash and Crispy Bacon.

Bantry Bay Scallops with Black Pudding Mash and Crispy Bacon.

Bantry Bay Scallops

Bantry Bay Scallops are one of those local delicacies that are worth a road trip or if you happen to find yourself in the Bantry area, find a restaurant and enjoy some cooked fresh.

Ann Marie creates a tasty and flavoursome dish using the highest quality of ingredients and is kindly sharing them with us for your enjoyment.

This dish is ideal for entertaining over the festive period and is bound to impress guests with a mix of delicate and earthy flavours.

This recipe is courtesy of Ann Marie Butler of Wild Garlic Coffee Shop and Restaurant in Dunmanway.

Print Recipe
Prep Time: 12 mins
Bantry Bay Scallops
Cook Time: 15 mins
Description:
Ingredients:
• 20
king scallops
• 400
grams of
mashed potato
• 4
slices of
Jack Mc Carthy’s wild boar black pudding
• 4
slices of
smoked Gubeen bacon
• 40
millilitres of
basil pesto
• 10
grams of
rocket leaves
• 40
grams of
salted butter
• freshly ground
salt and pepper for seasoning
• 1
lemon, cut into eighths
• 4
butternut squash
• 20
grams of
chilli flakes
• 4
cloves of
garlic
• 400
millilitres of
vegetable stock
Cooking Method:

Grill the black pudding until crispy and then crumb it up.

Mix together with the mash and a little pesto.

Chop the butternut squash into pieces. Roast the squash with the chilli and garlic in the oven until soft, the smaller the pieces the faster they will cook.

While the squash is roasting in the over bring the vegetable stock to a gentle simmer.

Once soft blitz with the hot stock until required consistency, it should coat the back of a spoon, keep it warm.

Grill the bacon until cooked through, once cooked place between two flat trays and place a weight on top.

Heat a non-stick pan until lightly smoking, drop all the scallops in and allow for a carmel colour on both sides.

Once caramelised season the scallops with salt and pepper and a squeeze of lemon, drizzle the remaining pesto and butter over. Allow sit for 1 min on paper towelling to avoid run off on your dish.

Plating Up:

Using a silver cutter place your mash dead centre of your plate sitting the scallops over lapping on top.

Drizzle the squash puree around the plate.

Stand the bacon dead centre letting the mash hold it up.

Garnish using rocket.