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