Recipe Chef Sham Hanifa’s Pan Seared Irish Scallops, Spinach Boxty, Curried Parsnip Puree, Lemongrass & Chili Prawn Bisque.

Today’s Cookery Corner Recipe is Pan Seared Irish Scallops, Spinach Boxty, Curried Parsnip Puree, Lemongrass & Chili Prawn Bisque. Chef Sham Hanifa of The Cottage Restaurant, Jamestown, Carrick on Shannon. Chef Sham talked us how to recreate these masterpieces. Listen back below for the piece in full:


1 to 1 1/4 pounds dry sea Irish scallops, approximately 16 2 teaspoons

Unsalted butter

2 teaspoons rapeseed oil

Salt Freshly ground black Pepper

*Remove the small side muscle from the scallops, rinse with cold water and thoroughly pat dry. Add oil to a non stick Frying pan on high heat.

Salt and pepper the scallops. Once the oil begins to smoke, gently add the scallops, making sure they are not touching each other.

Sear the scallops for second on each side add butter, The scallops should have a 1/2 cm golden crust on each side while still being translucent in the centre.

Cottage Thai Style Prawn Bisque
10 Prawns shelled and deveined

Lemon grass roots  2 inches

Celery chopped 2 teaspoons

Ginger 1 inch

Onions chopped 2 tablespoons

Red chillies 2

Tomato paste 1 tablespoon

Fresh coriander stems 6-7

1 Liter Fish stock

Fresh coriander leaves 6-7

Salt to taste

Brandy 1/2 cup

Thick coconut milk 1/4 cup


Heat the saucepan then add oil until Smokey hot add in Chopped lemongrass root, celery, roughly chopped ginger, onion, shelled prawns and prawns, Halve fresh red chillies and add along with tomato paste. bring it to boil.

Break the coriander stems and add along with coriander leaves and mix well.

Strain the mixture and put the strained stock back into the saucepan and simmer. Add coconut milk and mix well the reduced ready to served.

Spinach Potato Boxty

225g grated raw potato, squeezed in paper towel

225g mashed potato

225g gluten free flour

A pinch of salt

Handful spinach

30g butter, melted

120ml milk (you may not need all of it)

Oil for frying


Mix the grated and mashed potatoes together. Sieve the flour, add salt then mix the potato mixture with the melted butter.

Add a little milk & spinach and stir, only adding as much milk as you need to make into pancake mix consistency.

Cook on an oiled pan over a gentle heat until it both sides are golden brown.

Curried Parsnip Puree
650g parsnips

Salt and black pepper

3–4 sprigs parsley

1 tablespoon butter

1 tablespoon medium or hot curry powder

4 tablespoons coconut milk


Boil water in a saucepan; peel the parsnips, cut into small chunks and add to the boiling water in the saucepan with a little salt. Simmer for 8–10 minutes, or until tender.
While the parsnips are cooking, chop the parsley and put aside. Drain the parsnips thoroughly, then return to the saucepan and mash coarsely.
Add the butter, curry powder and sour cream, season well with black pepper, and beat until the parsnips are purée

Listen here: