Page 57 - Fresh Magazine

fo & travl

Warm salad
with scallops,
bacon and
Emerald Oils
rapeseed oil

SERVES 4 AS A STARTER OR 2
AS A LIGHT MAIN COURSE
TOP TIP
2 tablespoons Emerald Oils This tasty and colourful starter
rapeseed oil would also make a good light
4 scallops, trimmed and cut lunch or supper dish. You could
into 1cm slices use roughly 175g of a fi rm-
4 back or streaky bacon rashers, fl eshed fi sh, such as monkfi sh,
cut into bite-sized pieces instead of the scallops if
175g mixed Irish salad leaves preferred.
Irish sea salt and freshly ground
black pepper
2 teaspoons Irish cider vinegar
or white wine vinegar
1 teaspoon Irish wholegrain
mustard
½ teaspoon Irish clear honey

Heat a frying pan over a
fairly high heat, then add 1
tablespoon of the Emerald Oils
rapeseed oil.
Add the sliced scallops and
cook lightly for about 30
seconds on each side, until just
browned. Remove from the
pan and keep warm.
In the same pan, cook the
bacon for a few minutes
until nicely browned, turning
occasionally.
Meanwhile, place the salad
leaves in a large bowl and Emerald Oils
season to taste with sea salt Third-generation farmer Michael Corbett is blessed
and pepper. with some of the most fertile and productive soil in
Ireland on his farm near Cashel. Michael believes
Remove the bacon from the that “the best rapeseed oils, just like the finest wines,
pan with a slotted spoon and embody the very soul of the land and the care of the
keep warm. Add the vinegar producer”. Michael and his wife, Sinead, decided
to the pan, raise the heat and to diversify into rapeseed and do it right when they
deglaze the pan, scraping embarked on their new business, Emerald Oils
the sediment with a wooden (www.emeraldoils.ie).
spatula until almost all the
vinegar has evaporated. Add
the mustard and honey,
then blend in the remaining Looking to the future of their children, Tim (5) and Ella (3), the
tablespoon of rapeseed oil to Corbetts put a high value on quality and their oil is a single-
make a dressing. estate product. Every stage, from sowing and harvesting to
pressing and bottling, is completed on their farm. Recognised
Scatter the scallops and bacon for its high quality, their healthy omega-3 rich, cold-pressed oil is
over the salad, then drizzle now earning a following for its subtle yet distinctive fl avour and
over the dressing. Toss lightly pleasant aftertaste. Favourite walk, view or cultural site? “You can’t
to combine and serve on beat the Rock of Cashel,” says Michael, “and it’s very near our farm.”
warmed wide, shallow bowls.

SPRING 20
SPRING 2017 FRESH | 5517 FRESH | 55

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