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West Coast Scallops Dish Recipe by Chef John Nagle of Dunboyne Castle Hotel

West Coast Scallops dish by Chef John Nagle Dunboyne Castle Hotel

This scallop dish, created by John Nagle, Executive Head Chef at Dunboyne Castle Hotel & Spa, has featured on the menu at the Hotel’s award winning 2 AA Rosette IVY Restaurant.  The scallops are from the West Coast of Ireland, where John is originally from and all other ingredients are locally sourced.

Building a dish around these beautiful west coast scallops John has served them with salt baked heritage carrots, carrot & liquorice purée, buttermilk gel and milk crumbs.

Ingredients:

– 3 large scallops
– 2 baby heritage carrots

Carrot & liquorice purée
– 50g carrots
– 10g butter
– 1/2 liquorice root

Milk crumb
– 50g milk powder
– 10g butter

Buttermilk Gel
– 100 ml buttermilk
– 50ml cream
– 1/2 tsp xantham gum
– 1 tsp agar agar

Method:

Scallops
– Taking 3 large scallops, wash them & take off the roe, get the pan nice and hot & cook for 2 minutes on each side until golden brown, then add a knob of butter & season well.

Carrot & liquorice purée
– Place the carrots, butter and liquorice root into a vac-pac bag & cook until tender, then blitz in a food processor or with a hand blender. Add seasoning.

Heritage carrots
– Wash and peel 2 baby carrots, place in tin foil and season with sea-salt and olive oil. Wrap well and cook in an oven pre-heated to 180 degrees for 10-12 minutes until tender.

Milk crumb
– Make a beurre noisette (brown butter on a pan). Place the milk powder in a bowl then add the browned butter and mix well. Let it dry out to powder form in a low oven at 90 degrees for 5 hours.

Buttermilk Gel
– Bring buttermilk & cream to the boil and season. Add in xantham gum and agar agar, then blitz in a food processor and allow to cool. When cool, blitz again in a food processor.

– Plate up like the photo with micro herbs for presentation.

RECIPE BY CHEF JOHN NAGLE

John Nagle outside Ivy Restaurant Dunboyne Castle HotelJohn Nagle was born in Co. Clare, and has three brothers and six sisters. He grew up on a large farm in Co. Clare where they grow all their own vegetables. Living by the sea also encouraged his love for all seafood, especially locally caught fish.

John went to secondary school in Ennis and it was when he was 16 and in transition year that his love for hotels, food and most importantly the kitchen really began.

John later went onto GMIT Culinary Arts and studied there until he was 19. While in college he worked part-time in the beloved Corrib Great Southern Hotel where he learned his trade. He left the Corrib for a role as Sous Chef in the Oyster Manor Hotel in Clarinbridge at the age of 21 and was promoted to Head Chef a year later. A seasoned traveller, John has spent time in New York, Thailand, Singapore, Australia and Spain in recent years to experience difference cuisines.

John moved to Co. Meath in 2007 and worked in the 5-star Westbury Hotel where he achieved an AA Rosette Award two years running. After joining Dunboyne Castle Hotel and Spa, John secured 2 AA Rosettes for the restaurant at the hotel, The Ivy.

John married Marie, a Meath woman, in 2010. They have 2 girls, Lily Kate and Macy. John is an avid supporter of Liverpool football and Clare hurling and enjoys going to the gym, when he has the time!

Dunboyne Castle Hotel Dunboyne Castle Hotel

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