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SEARED BERE ISLAND SCALLOPS WITH CLONAKILTY BLACK PUDDING, FENNEL, APPLE AND CANDIED FRUIT

SEARED BERE ISLAND SCALLOPS WITH CLONAKILTY BLACK PUDDING, FENNEL, APPLE AND CANDIED FRUIT

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Ingredients

Adjust Servings:
8 large scallops roe removed, cleaned, cut in half
4 slices black pudding
2 heads fennel outer skins removed
2 green apples
1 tablespoon vanilla pod
1 tablespoon chives
1 tablespoon fennel seeds
50 millilitres chardonnay
50 millilitres Olive Oil
1 cup candied fruits
  • Serves 2
  • Medium

Ingredients

Directions

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  1. On a non stick lightly oiled hot pan brown the scallops on both sides (1min each side).
  2. Grill the black pudding.
  3. Slice the fennel very finely, dice the apple, toss in a bowl with the oil, vinegar, seeds, vanilla, fruits & chives, season.

Derry Clarke

Derry Clarke, has been Chef/Patron of l’Ecrivain for over 29 years. He started his career in The Man Friday in Kinsale under Peter Barry in 1972 and moved to Dublin in 1977. He then spent four years in le Coq Hardi and a further eight years in the Bon Appetit before opening his own restaurant in July 1989 with his wife Sallyanne.

Derry and l’Ecrivain have been awarded many accolades over the past twenty years, including a Michelin Star which was awarded in 2003.

Food & Wine Awards: Food & Wine 2001 –

Best Service, Best Leinster Restaurant Food & Wine 2002 & 2003

Restaurant of the Year Food & Wine 2003 & 2005 – Best Chef Food & Wine 2005 – Best Dublin Restaurant & Restaurant of the Year Food & Wine 2006 – Hall of Fame 2006 – Derry Clarke Food & Wine 2007 – Best Sommelier Bushmills Malt Awards: Bushmills 2000 – Best Restaurant Bushmills 2000, 2001 & 2002 – Best Chef Bushmills 2005 & 2006 – Best Chef Bushmills 2005 & 2006 Best Restaurant Worlds Munster Chef Socitey The Dipolma in Culinary Excellence 2000 Derry completed his time as Commissioner General at EuroToques, but remains actively involved with Eurotoque, and is also a member of the Restaurants Association of Ireland since 1989.

Derry promotes the use of Organic Food & Non Genetically Modified Foods. Derry’s food ethos is simple. He uses the finest of fresh local produce; he believes that a good dish can only be produced when each & every ingredient used for the dish is of the highest of quality. This is why he spends so much time sourcing his ingredients.

He likes using smaller organic and artisan producers, and is very keen on the promotion of indigenous products. Derry believes in keeping food simple. He will not use more than four flavours on the one dish. Derry and Sallyanne are constantly up-grading and changing everything at l’Ecrivain Restaurant to ensure they are offering the very best of Food, Wines and Service at all times.

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