Gastronomixs

Scallop ceviche with tomato, radish, and dill

Andy McFadden grew up in Tallaght in Ireland where he plotted his course in life at an early age. ‘When I was 14, I already knew that I wanted to become a chef. I was especially inspired by famous chefs such as Jamie Oliver and Gordon Ramsay. Jamie made cooking cool and Gordon showed people how to be the best.’ Andy started as a kitchen porter at Luttrellstown Castle where his uncle Neil McFadden worked as a chef. This was followed by a wide variety of summer holiday jobs in the kitchen of Irish chef Neven Maguire. When he was 25, Andy took over the reins from Marcus Eaves at L’Autre Pied* in Marylebone, London. This made him the youngest chef in London with a Michelin star.

In 2017, he decided to leave London and move to Dublin where he opened his own restaurant, Glovers Ally, located in St Stephen’s Green Shopping Centre, in February 2018. Andy and his team were awarded the FOOD & WINE Best Chef award not long after opening the restaurant. Andy's menus are inspired by French cuisine but with a light and natural touch. Each dish is meticulously prepared to bring out the best in each ingredient.

Creation by Andy McFadden, Glovers Alley restaurant, Dublin, Ireland. 

Serves 4. 

Scallop ceviche with tomato, radish, and dill

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Ingredients

8

 

large scallops

350

g

cherry tomatoes

As needed

 

extra virgin olive oil

As needed

 

sea salt

As needed

 

freshly ground black pepper

As needed

sprigs

thyme

4

 

ripe tomatoes

1

tsp

sugar

As needed

 

sea salt

As needed

 

extra virgin olive oil

100

g

dill leaves

100

ml

pomace oil

200

g

rainbow radishes

As needed

 

sea salt

As needed

 

freshly ground black pepper

As needed

 

extra virgin olive oil

As needed

 

calamansi vinegar

1

 

lemon zest

As needed

 

sea salt

As needed

 

calamansi vinegar

As needed

 

edible herbs

Preparation method: scallop ceviche

  • Open the scallops by inserting the point of a strong knife between the shells near the hinge and twist to prise the shells apart.
  • Take out the scallop and discard the grey membrane.
  • Remove the coral from the nugget of white scallop meat.
  • Slice each scallop horizontally into three nice slices.

Preparation method: Dried cherry tomatoes

  • Cut the cherry tomatoes in half and drizzle with olive oil.
  • Season with sea salt, pepper, and thyme.
  • Dehydrate at 90°C for four hours.

Preparation method: tomato seed vinaigrette

  • Squeeze the seeds from the ripe tomatoes.
  • Season to taste with sugar, salt, and olive oil.

Preparation method: dill oil

  • Place the dill in a blender or food processor with the pomace oil.
  • Blend on a high speed for eight minutes.
  • Pass through a fine-meshed sieve and pour into a small bottle and refrigerate.

Preparation method: radishes

  • Finely slice the radishes using a mandolin.
  • Season with sea salt, pepper, olive oil, calamansi vinegar, and lemon zest.

Finishing and presentation

  • Season the scallops with the sea salt and calamansi vinegar.
  • Spoon the tomato seed vinaigrette over the scallops.
  • Place the cherry tomatoes and radishes around the scallops.
  • Add the dill oil and some edible herbs and serve.

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