A MENU BY DIANA HENRY

Scallops with bitter leaves, brown butter and fresh horseradish

If scallops are on a menu, I will always order them. They’re less briny than crab, less sweet than lobster, the flavour perfectly poised between the two. I love the shape as well: a puck of creamy meat with a comma-shaped coral attached. Their sweetness contrasts well here with the heat of horseradish and bitterness of chicory. If you can find radicchio di Treviso then use it, the leaves are beautiful. You’ll probably have to ask your greengrocer for fresh horseradish.

SERVES 8

• 24 fat scallops, cleaned• 2 small heads of red chicory or radicchio di Treviso• 1 small head of white chicory• 1½ tbsp white balsamic vinegar• 4½ tbsp• Regular olive oil• 1 lemon, juiced• 75g fresh horseradish (peeled weight), coarsely grated• 100g unsalted butter• Sea salt and black pepper