Pan fried scallops with borage, radicchio and chickory

Serves

Internal links

The wild bunch

Cep Salad with buffalo ricotta

White risotto with wild flowers

4 plump scallops, trimmed

30g/1oz butter

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.