Glovers Alley by Andy McFadden is Dublin’s hottest new restaurant, and you can have a little taste of this exquisite fine dining establishment at home with Andy’s Scallop Recipe with Tomato, Radish and Dill. The perfect dinner party starter, this elegant recipe is sure to impress your guests.
– 8 large scallops
– sea salt
– calamansi vinegar
– 350g cherry tomatoes
– thyme sprigs
– 200g rainbow radishes
– sea salt & freshly ground black pepper
– 1 lemon, zest only
– Extra virgin olive oil
– 4 ripe plum tomatoes
– 1 tsp sugar
– 100g dill, leaves only
– 100ml pomace oil
1. Open the scallops by inserting the point of a strong knife between the shells near the hinge and twist to prise the shells apart. Take out the scallop and discard the grey membrane. Remove the coral from the nugget of white scallop meat. Slice each scallop horizontally into 3 nice slices.
2. Cut the cherry tomatoes in half and drizzle with a little olive oil. Season with sea salt, pepper and thyme sprigs & dehydrate @56C for 4 hours.
3. Squeeze out the seeds from the plum tomatoes & season with a little salt, sugar & olive oil to taste.
4. For the dill oil, place the dill in a blender/food processor with the pomace oil. Blend on a high speed for 8 minutes. Pass through a fine sieve and pour into a small bottle and refrigerate.
5. Finely slice the radishes using a mandolin and season with sea salt, pepper, olive oil, calamansi vinegar & lemon zest.
6. Season the scallops with the sea salt & calamansi vinegar. Spoon the tomato seed vinaigrette over the scallops. Place the cherry tomatoes & radishes around. Add the dill oil & some edible herbs and serve.
Andy trained alongside some of the most respected chefs in the world including Shane Osborn, Sergio Herman, and Ireland’s own Neven Maguire. He then spent the last six years honing his skills in London, both as head chef in L’Autre Pied and then head chef in the sister restaurant Pied á Terre.
At one point, Andy was the youngest chef in London to hold a Michelin star as he retained the star in L’Autre Pied and held a star for each year he was at Pied á Terre. Now he’s back home in Dublin and excited to be creating his own version of what a restaurant should be at Glovers Alley with his unique take on French-influenced cuisine.