A dish that has won over Park Hyatt's clientele with its unexpected yet delightful combination. Enhanced by meticulous technique, Guido Paternollo's scallop dish can also be recreated at home in a simpler version.

Scallop, confit white turnip, turnip tops

For the scallop

1 scallop per head

Method

Clean and select the scallops. Open them carefully so as not to damage the meat. Clean the meat by removing the roe and the beard, then rinse the scallop meat quickly in cold water to remove any impurities. Keep them refrigerated.

For the turnip top cream

500 g of turnip tops
2 anchovies
3 cloves of garlic
½ chilli pepper
Water to taste
Salt to taste
Extra virgin olive oil to taste

Method

Clean the turnip tops by separating the leaves from the stems.

In a pan with extra virgin olive oil, sauté the turnip stems finely chopped, the anchovies, the garlic, and the chilli pepper. When the garlic is golden brown, remove it from the pan, then add the turnip leaves. After sautéing them, add salt, a little water, and let them wilt. Allow it to almost completely dry and blend in a blender. Pass through a fine sieve and cool the cream.

For seasoning the turnip top leaves and for plating the cream

150 g of extra virgin olive oil
3 anchovies
2 cloves of garlic thinly sliced
anchovy sauce to taste
white wine to taste

Method

Sauté the garlic and anchovies in a pan with extra virgin olive oil. Then deglaze with an equal amount of anchovy sauce and white wine, and let it reduce. Add the cayenne pepper and remove from heat. Let it infuse until it cools. Strain through a fine sieve and keep the liquid.

For the white turnip

2 small white turnips
Butter (enough to fully submerge the turnips)
Salt to taste

Method

Wash and dry the white turnips. Place them in a saucepan with butter, ensuring they are fully covered, and bring to 90°C. Cook at this temperature for about 30 minutes.

Plate composition

Sear the scallops on both sides. Heat the turnip top cream. Select a small, beautiful turnip top leaf and season it with the above seasoning. Place the warm cream at the base of the plate, drizzle a thread of seasoning around the perimeter of the cream, place the seared scallops on the left side of the cream, and the confit turnips on the right. Finally, lay the seasoned turnip top leaf on top of the confit turnip.