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There is nothing we love more than the freshest seafood at Parknasilla so we asked Chef - Peter Farndon to share with you one of his classics - Enjoy!!

 

There is nothing we love more than the freshest seafood at Parknasilla so we asked Chef - Peter Farndon to share with you one of his classics - Enjoy!!  

 

 

Seared Scallops with Sneem Black Pudding Bon Bons, Cauliflower Puree, Pickled Parknasilla carrots, Crispy Pancetta crisps, Lime & parsley oil.

 

Serves 4 persons

 

Ingredients:

 

8 fresh scallops (cleaned and roe removed)

10 g butter

2 tblsp oil

200g Sneem Black Pudding (rolled into 8 x 25g Balls)

2 whole eggs beaten

200g Plain Flour

100 ml milk

400g Panko Bread crumbs

8 slices Pancetta bacon


 

For the cauliflower puree

1 head Cauliflower

1 shallots (peeled and finely chopped)

1 clove of garlic (peeled and crushed)

50ml cream

 

For Pickled Carrots

 

8 baby carrots

100ml white wine vinegar

100g Caster sugar

2 bay leaves

8 pepper corns black

 

Lime & Parsley oil

 

100ml olive oil

Zest of 1 lime

100g Parsley

 

Method

 

For the Pickled Carrots

Gently peel the carrots so you keep the natural shape of the carrot, Place in a sauce pan with all the other ingredients. Gently bring to the boil, once boiled   remove from the heat and let cool. When cooled leave carrots in pickle in an air tight container.

 

For the cauliflower purée

Remove any outer green leaves from the cauliflower and roughly chop, place in a saucepan with the all the other ingredients and cook until the cauliflower is cooked. Remove from the heat and blitz into a smooth lump free puree, taste and add the required amount of seasoning.

 

Black Pudding Bon Bons

To bread crumb the bon bons, place the black pudding bon bons in to seasoned flour roll them a round until covered all over then place them into the beaten & egg mix roll around again and then to the panko bread crumbs and roll again until covered.

 

Pancetta bacon

Place the bacon on a baking sheet and grill until golden brown leave to cool on a wire rack so all the fat drips off, when cold they should be crisp.

 

Lime & Parsley oil

Blanch the parsley in boiling water for 20 seconds, remove & add to the olive oil with the zest and blitz in food processor. Strain oil through clean tea towel.

 

The Scallops

In a small frying pan, add a little butter and oil and fry off the black pudding bon bons until it is crisp all over. Set aside and keep warm.

Season the scallops on both sides with salt and pepper. In a frying pan, melt the butter with a tablespoon of oil. Lay the scallops on the pan to fry for 40 seconds on each side and lightly golden. Set aside and keep warm.



 

 


 


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