Quick Catch Up, Home Cook Hero Awards & Scallops

It certainly has been a long time since I’ve been regularly blogging. I’ve been so bold, but so, so busy it had to go on the way side for just a little bit.

There has been loads happening lately which put the blogging to one side. I’ve recently been on a road trip of Sicily sampling all the wonderful island has to offer. I intend to cook up my version of my favourite dishes from our trip…….think Pasta con le Sarde and Caponata and you get where I'm going.

But before all that…… I must give a moment or two to talk about making the final of Easy Food Magazine Home Cook Hero 2012 in the Catch of the Day category for my Scallops & Curry Dhal.

Great honour to make it to the final 3 for the category and to get to participate in the cook-off  in Cooks Academy in Dublin over the weekend. The Cooks Academy was buzzing with excitement and nerves, and I got to meet lots of wonderful people who love to cook and also meet the people who work on Easy Food Magazine (my food magazine of choice). It was a fantastic experience and the judges included 2 top food TV personalities.

There were 10 different categories with the youngest entrant being just 5 years old, bless her!

The day was topped off with a Black Tie Ball in The Shelbourne Hotel (if you don’t mind), it was well fancy! A wonderful evening of food and laughter and conversation was had, and although I didn’t win; to be involved was truly enough for me.

Anyone thinking of entering next year, I say ‘DO IT!’. Great event!!!!

Just to be nostalgic, here’s my recipe again for the Scallops and Curry Dhal.

(Kevin Dundon recommended to me to replace the curry dhal with a cauliflower mousse, so watch this space for an attempt at that dish)

Scallops on Curry Dhal, with a Minty Yogurt Dressing

Ingredients

 For the Scallops

• 6 fresh scallops, washed, dried, coral removed
• Olive oil
• Salt & pepper

For the Curry Dhal

• 1 cup of yellow split pea lentils (cooked according to packet instructions)
• 1 tsp cumin seeds
• 1 tsp coriander seeds
• 1 tbsp of chopped coriander
• ½ diced red chilli
• 1 tsp of turmeric
• 1 tsp curry powder
• 1 diced red onion

For the Minty Yogurt Dressing 

• 3 tbsp natural yogurt
• Juice & zest of half a lemon
• Salt & pepper
• 1 tsp finely chopped mint leaves

1. Cook the split peas in boiling water for 45 mins
2. Drain them and set aside
3. In a dry pan, add the cumin seeds and coriander seeds and heat for 3 mins
4. Transfer to a pestle and mortar and grind to a powder
5. Add oil to the pan, and sauté the onions, garlic, chilli with the ground spices and curry powder and turmeric
6. Add the lentils back to the pan and warm through, add water so the mixture isn’t too dry.
7. Add chopped coriander. Set aside until required. This mixture can easily be reheated in the pan, adding water to keep the mixture wet.
8. Wash and dry the scallops, and season with salt, pepper and oil.
9. To make the yogurt dressing, combine yogurt, finely chopped mint, 1 tsp of honey, salt, pepper and half the juice of a  lemon. Refrigerate until required.
10. To cook the scallops, put a dry pan on a high heat.
11. Add the scallops to the pan in a clockwise direction.
12. Turn after 90 seconds, and sear on other side for 60 seconds
13. To plate up, put  3 tsp of the dhal mixture in a row on a plate, top each dhal with a scallop and drizzle over the yogurt dressing.