Dromoland Castle's Gorgeous Scallop Recipe

Posted by Niamh Allabyrne on the 20th of June 2013 at 12:17:42

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A delicious recipe from Dromoland Castle's Cookbook published by Cube Publishing with all associated blog images courtesy of David Crimmins!

Don't forget that we can include Dromoland Castle as part of your tour of Ireland! Contact us today and begin your Irish adventure with us!


Scallops, Aubergine Chutney and Red Pepper Vinaigrette



Garnish Salad leaves

12 large scallops Cleaned and roe removed

Olive oil


For the Chutney:

120 ml olive oil

1 small aubergine diced

2 garlic cloves peeled and crushed

1 onion diced

1 red pepper de-seeded and diced

1 red chilli de-seeded and diced

3 scallions washed and sliced

1 tsp. grain mustard

3tbsp passata

1tbsp white wine vinegar

Salt, pepper and caster sugar (superfine) to season.


For the red pepper vinaigrette

½ red pepper finely diced

1 shallot peeled and diced

4 tbsp. olive oil

2 tbsp. balsamic vinegar

1tsp chopped chives





For the Chutney:

  1. Heat the olive oil in a heavy based pot; add the aubergine and garlic; fry until the aubergine is tender and the edges are beginning to brown, remove from the pot.
  2. Heat the pot again and fry the pepper and chilli without colour, add the aubergine back in again and season.
  3. In a large bowl mix the white wine, mustard and passata. Add the aubergine and peppers to the bowl and season with salt, pepper and sugar. Finish the chutney with the sliced scallions. Put aside.

For the red pepper vinaigrette

  1. Heat the olive in a heavy based pan, sweat the shallot and the pepper to soften
  2. Off the heat add the vinegar and chives, season to taste

To Finish:

  1. Place the scallops in a bowl and dress in olive oil
  2. Heat a non-stick pan on the stove and fry the scallops till they are caramelized on both sides and season lightly.
  3. To serve, place the warm aubergine chutney on the plates, arrange the scallops, garnish with the salad leaves.
  4. Spoon the red pepper vinaigrette around.

Scallops, Aubergine Chutney and Red Pepper Vinaigrette

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