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Seared scallops with Cashel Blue / Broccoli and Bacon Soup with Pea shoots

Serves 4

Yes Chef Scallops

For the scallops
  • 4 large scallops, roe removed
  • Salt and pepper
  • 130g bacon lardons
  • 1tbsp olive oil
For the soup
  • 1 tbsp olive oil
  • 1 onion, finely diced
  • 1 celery stick, finely diced
  • 1 medium potato, peeled and diced
  • 1 tbsp butter
  • 1ltr chicken or vegetable stock (cubes are fine)
  • 1 head of broccoli
  • 200g Cashel Blue Cheese
  • Salt and pepper
  • Pea shoots to serve

Soup
Heat the oil in a large saucepan and then add the onions. Cook on a medium heat until soft and then add the celery, potato and butter. Stir until melted, cover with a lid and allow to  sweat for 5 minutes. Chop up the stalk of the broccoli and add it to the saucepan along with the stock. Cook for 10-15 minutes until soft. Add the rest of the broccoli and cook for a further 5 minutes, blend to a smooth consistency. Stir in 140g the Cashel Blue cheese and allow it to melt into the soup. Season to taste and keep warm until ready to serve.

Scallops
Fry the lardons in a saute pan over medium heat until golden and crisp and drain on a piece of kitchen roll. Pour any excess fat from the pan and add the olive oil. Increase the heat under the pan to medium –high and sear the seasoned scallops for a minute on both sides until they are golden.

Pour the soup into warm serving bowls, place a scallop in the middle, topped with the lardons and crumble over the extra Cashel Blue Cheese and pea shoots. Enjoy!

With thanks to Yes Chef for sharing this recipe with us

Yes Chef

Ingredients:

For the scallops
  • 4 large scallops, roe removed
  • Salt and pepper
  • 130g bacon lardons
  • 1tbsp olive oil
For the soup
  • 1 tbsp olive oil
  • 1 onion, finely diced
  • 1 celery stick, finely diced
  • 1 medium potato, peeled and diced
  • 1 tbsp butter
  • 1ltr chicken or vegetable stock (cubes are fine)
  • 1 head of broccoli
  • 200g Cashel Blue Cheese
  • Salt and pepper
  • Pea shoots to serve

Method:

Soup
Heat the oil in a large saucepan and then add the onions. Cook on a medium heat until soft and then add the celery, potato and butter. Stir until melted, cover with a lid and allow to  sweat for 5 minutes. Chop up the stalk of the broccoli and add it to the saucepan along with the stock. Cook for 10-15 minutes until soft. Add the rest of the broccoli and cook for a further 5 minutes, blend to a smooth consistency. Stir in 140g the Cashel Blue cheese and allow it to melt into the soup. Season to taste and keep warm until ready to serve.

Scallops
Fry the lardons in a saute pan over medium heat until golden and crisp and drain on a piece of kitchen roll. Pour any excess fat from the pan and add the olive oil. Increase the heat under the pan to medium –high and sear the seasoned scallops for a minute on both sides until they are golden.

Pour the soup into warm serving bowls, place a scallop in the middle, topped with the lardons and crumble over the extra Cashel Blue Cheese and pea shoots. Enjoy!

With thanks to Yes Chef for sharing this recipe with us

Yes Chef