I have a sense of affinity with the Merrion, probably because they opened for business in the same month that I started writing restaurant reviews. Amongst others I believe that the Cellar Restaurant in the Merrion is one of Dublin's undiscovered secrets, where good food and reasonable prices go hand in glove. Ed Cooney, the Merrion's head chef says, 'The Cellar Restaurant offers simple, uncomplicated menu using the best quality Irish ingredients. And, of course, it is my firm belief that you must enjoy what you do: a happy kitchen produces excellent food!'

Seared Bantry Bay Scallops with mixed salad and overnight tomatoes

Ingredients

Scallops x 5
Handful mixed salad
Fresh Thyme
3 plum tomatoes
Brown sugar x 50g
Extra Virgin Olive Oil
Salt
White Peppercorns
Lemon juice to taste
Cooking olive oil
Knob of butter

Method

· Cut the tomatoes into quarters and lightly season.
· Sprinkle with some brown sugar and some chopped fresh thyme.
· Drizzle a little olive oil and place on a wine rack to dry overnight underneath a hot kitchen lamp or in a low oven at 50 degrees.
· Season the scallops and sear in a hot pan with a drizzle of olive oil. When golden brown on one side (1min cooking time) add a little butter and baste the scallops.
· Add a little lemon juice. The total cooking time should be two and a half mins depending on size.
· Dress the mixed salad with a little extra virgin olive oil and add a squeeze of lemon juice to taste, then season.
· To serve: arrange the mixed salad in the centre of the plate. Neatly arrange the scallops around with the overrnight tomatoes then drizzle a little olive onto the plate.