4 plump scallops, trimmed
200g/7oz borage, stems and leaves, chopped
1 leek, finely sliced
15g/1/2oz radicchio and chicory leaves, chopped
2 tablespoons olive oil
Salt and pepper
20 bladder campion leaves
30 small, sweet strawberry grapes (kartizze)
2 large rosehips
Heat the butter in a heavy pan and when sizzling fry the scallops for 30 seconds on each side till golden. Remove and drain on kitchen paper. Reserve the butter.
In another pan, heat the oil and cook the borage, leek, radicchio and chicory leaves until reduced by a third. Season. Take this mixture and, using a mould, make two bases for the scallops. Turn out on to serving plates. Place scallops on top and decorate with bladder campion leaves.
Heat the grapes in the pan with the reserved butter, and, when the juices start to run, scatter them as a garnish around the dish.Reuse content