Seared scallops, Rosscarbery Black Pudding & Crispy Shallot Rings by Kate Lawlor of Fenn’s Quay

Seared scallops with spiced tomato sauce Rosscarbery black pudding & crispy shallot rings

Serves 4


150g diced Rosscarbery black pudding cooked

Ingredients for Sauce
1 tablespoon olive oil
1 tablespoon madras curry powder/green saffron Eastern confit spice blend
1/2 tablespoon tomato purée
1 red onion sliced
1 small white onion sliced
4 ripe tomatoes chopped
100ml water


Heat pan and add oil add curry powder and cook on medium heat for 2 minutes then add purée and stir

Add onions and stir well for 2-3 minutes
Add tomatoes and water cover with a lid and cook for 20 min for season and blitz in a blender and pass through a sieve and keep warm until service

Shallot rings

Heat fryer to 180c
Slice 2 shallots finely and soak in milk the drain and dredge in corn flour and fry until crisp and place on kitchen paper to drain


Heat frying pan until very hot place prepped scallops and sear for 2 minutes either side finish with melted butter and a squeeze of lemon And serve with tomato sauce Rosscarbery black pudding and crispy shallot rings.




KatelawlorA BA graduate in culinary arts from Cork Institute of Technology, Kate Lawlor took on the running of Fenn’s Quay Restaurant in Cork City in 2008. Since then she has managed to turn the restaurant into one of the culinary highlights of Cork.  She is a great advocate of local produce and Fenn’s Quay has for the second consecutive year been voted Best Restaurant in Cork in the Restaurant Association of Ireland awards 2014 and 2015. Kate is a proud member of Eurotoques Ireland and a a super ambassador for Cork’s cuisine. Her philosophy is simple, to use only the best produce from the best local suppliers and treat them with care and attention to detail.
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