Recipes: Pan-fried scallops | Endive salad

TRY out these tasty recipes from Mattia Camorani, Head Chef at Hotel Missoni Edinburgh.

Pan-fried scallops from Hotel Missoni. Picture: Contributed

Pan-fried scallops with carrots, cucumber salad, and lemon sauce

Serves 4

Ingredients

4 large scallops

80g carrots

80g cucumber

1/2 lemon

30ml water

60g diced butter

Flavoured breadcrumbs for dusting

Extra virgin olive oil

Method

Cut the carrot about 5 cm long (about the same thickness of a matchstick) and blanch them in salted boiling water until al dente.

Slice the cucumber the same way as the carrots, using only the green part (no seeds).

For the sauce, place the water and the juice of half a lemon in a pan, reduce by half and, with a whisk, add the butter a little at a time and season with salt.

For the flavoured breadcrumbs just mix some the breadcrumbs with olive oil, salt, black pepper and chopped parsley to taste.

To serve

Mix the carrots and cucumber, then season with salt and extra virgin olive oil, and place the in the centre of the plate.

Cook the scallops in a hot pan with some vegetable oil for about 2 minutes on either side.

Dust the scallops with the flavoured breadcrumbs and place the scallop on top of the vegetables.

Reheat the sauce if required and spoon around the scallops.

Endive salad with pear and gorgonzola cheese

Serves 4

Ingredients

2 ripe pears

3 heads – Endive (yellow chicory)

40g walnut

40g 90-day matured gorgonzola cheese (thinly sliced)

40g mayonnaise

40ml house dressing

1 egg yolk

15g mustard

15g white wine vinegar

250ml vegetable oil

50ml water

Salt

Method

Place the yolk, white wine vinegar and mustard in a bowl and mix.

Add the vegetable oil a little at a time, whisking at the same time.

Add the water a little at a time.

Season with salt and taste for acidity, if needed add some white wine vinegar.

For the house dressing

187ml olive oil

125ml vegetable oil

112ml water

50ml white wine vinegar

30ml red wine vinegar

5g salt

Method

Simply, mix all of the ingredients together

For the salad

Peel, quarter and core the pears, then slice them thinly lengthways.

Cut the base off each head of endive, so the leaves come away.

Set aside 4 leaves for each plate, and slice the remaining leaves. Put the endive leaves in a bowl, season and toss with the house dressing.

In another bowl place the sliced endive and toss with the house dressing, mayonnaise, add the sliced pear and walnut and toss more.

Arrange the endive leaves on a plate, place in the middle the sliced endive and finish with the Gorgonzola slices on top.