RECIPE: Butter Seared Scallops on Creamed Carrots Air-Dried Pork and Golden Raisins

Serves four



12 large shelled scallops, trimmed and roe removed
20 grams cooking olive oil
30 grams butter
4 medium-sized carrots, peeled and chopped
50 grams butter
20 grams fresh cream
10 grams honey
Salt and pepper
40 grams air-dried Connemara pork, thinly sliced
12 golden raisins
50 grams extra virgin olive oil
20 grams white wine vinegar
10 grams honey
Salt and pepper


Combine extra virgin olive oil, white wine vinegar, honey, salt, and pepper in a mixing bowl. Add raisins and allow to soak for a minimum of 3 hours.

Place thin slices of air-dried pork on an oven tray lined with parchment paper. Dry pork slices at 120°C for about 60 minutes, turning pork slices after 30 minutes. Remove from oven when dry and allow to cool thoroughly. Blend in a food processor to a crumbly texture; store covered.

Place chopped carrots with butter, cream, honey, and spices in a Ziploc bag (or vacuum pack, if possible). Place bag in boiling water and boil for 60 minutes. Remove bag from water and add all ingredients from the bag, including liquids, in blender and process until very smooth. Adjust seasoning to liking; keep the mixture hot.

Season scallops with salt and freshly ground pepper. Preheat a large pan over moderate heat and add cooking olive oil. Sear scallops from both sides, giving each side a lovely golden, brown colour. Add butter to the pan and finish scallops by searing the scallops from all sides in the butter with reduced heat—don’t allow the butter to brown too much. Cook scallops to a medium finish or to preferred temperature. Remove from pan and keep hot.

Spread creamed carrot on a plate and arrange scallops over the carrot. Place soaked raisins over the scallops and dress with micro cresses. Serve with lemon-scented stumpy carrots and butter-glazed baby carrots. Sprinkle air-dried pork dust over the dish and enjoy!