Pan Fried Kilmore Key Scallops, Garden Pea Puree, Chorizo Jam, Little Cress Herbs
In the heart of the Pippin Tree restaurant, Executive Head Chef Phillip Gleeson crafts dishes that celebrate the finest ingredients with a creative twist. One such culinary masterpiece is his Pan-Fried Kilmore Quay Scallops, paired with a velvety garden pea purée, a sweet and smoky chorizo jam, and topped with delicate little cress herbs. This dish not only showcases the pristine quality of Kilmore Quay scallops but also highlights Chef Gleeson’s commitment to blending fresh, seasonal produce with bold, harmonious flavours. Perfect for a special occasion or a gourmet treat at home, this recipe is a true testament to the vibrant culinary scene at The Pippin Tree.
Ingredients:
- 3 scallops per portion, ask fish monger to clean for you when buying
- Small selection of micro herbs for garnish (We use Dave Heffernan- little cress)
- 150grm pea puree see recipe and method
- 80-100grm of chorizo jam, see recipe and method
Pea Puree:
- 1kg garden peas
- 1 white onion, peeled and diced small
- 1 leek white part only, washed and sliced
- 2 cloves garlic grated
- 200grm salted butter
- 400ml full fat cream
- Seasoning
- Olive oil
Method:
Using a large heavy based pot allow to heat up before adding a splash of olive oil. Add the onion and sweat for 3-4 minutes with no colour. Add the leek and garlic and continue to cook for 4-5 minutes on low heat. Add the butter and the peas. Cook for 2-3 minutes trying to keep the bright green colour of the peas. Add the cream and bring to boil. Remove from heat and add to food processor or use a stick blender. When mixture is blended to smooth consistency pass through a sieve to remove any lumps. This creates a smooth texture which helps when plating. Check for seasoning and adjust if needed. Cool over a bowl of ice to stop the mixture from cooking further. Any remaining mixture you can freeze in freezer bags for next time.
Chorizo Jam
- 1kg of chorizo sausage diced small
- 3 onions, diced small
- 6 garlic cloves, peeled and grated
- 150grm dark brown sugar
- 300ml maple syrup
- 400 ml tomato sauce
- 100ml coffee filter brewed
- Salt and pepper
Method:
Add the chorizo sausage into a large stainless-steel pot. Place on high heat and allow the chorizo to start frying. This will release the natural oils in the sausage. Add the onion and continue cooking until the onion is soft. Add the rest of the ingredients and cook on low heat for around 25-30 minutes until you get a jam like consistency. Remove from the heat and allow to cool.
To assemble the dish, heat a non-stick frying pan, add a splash of oil. Allow to heat but not too hot as this will affect the cooking of the scallops. Season the scallops with salt and place in pan. Allow to cook on one side until you see the colour changing at the edge of the scallops. They will caramelize and become golden brown which should take 2-3 minutes. Add a knob of butter and turn the scallops over and cook for 1 minute. Remove from pan onto kitchen paper. Using a warm plate add a spoon of the chorizo jam in the middle of the plate, spoon 3 dollops of pea puree and place the cooked scallops in between. Add herbs for garnish and serve immediately.
Whether you’re recreating this dish at home or enjoying it at the restaurant, it’s a celebration of Ireland’s rich culinary heritage and the artistry that makes dining at the Pippin Tree a truly unforgettable experience.
