TRY out these tasty recipes from Mattia Camorani, Head Chef at Hotel Missoni Edinburgh.
Pan-fried scallops with carrots, cucumber salad, and lemon sauce
4 large scallops
60g diced butter
Flavoured breadcrumbs for dusting
Extra virgin olive oil
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.
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
2 ripe pears
3 heads – Endive (yellow chicory)
40g 90-day matured gorgonzola cheese (thinly sliced)
40ml house dressing
1 egg yolk
15g white wine vinegar
250ml vegetable oil
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
50ml white wine vinegar
30ml red wine vinegar
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.