Panache of roasted scallops with foie gras, sauce sauternes

Scallops are a guaranteed success story. They are so simple to cook but will always impress guests. I get mine from Keltic Seafare in Ross-shire, which are some of the best scallops in the world. They come still in their shell and are so huge and sweet.

I chose this recipe because I love the sweetness of the scallops combined with the richness of the foie gras. The sauternes sauce really brings it together, and the chutney is sharp so cuts through it providing a wonderful contrast to the other ingredients.

To prepare the dish for four, you'll need six large diver caught scallops, four 50g escalopes of foie gras, six baby beetroot cooked and peeled, 12 baby leeks (blanched), one finely diced courgette, 200g small rocket leaves, 50g butter and five tablespoons of chicken stock.

For the chutney, take 50g butter, two diced shallots, 10 dried figs, 50ml apple juice, 15ml balsamic vinegar, 15ml sherry vinegar, 1tsp Dijon mustard, one clove of crushed garlic, 50g raisins and 60g caster sugar. Melt the butter in a pan, add the diced shallot and cook for two minutes.

Add the other ingredients except the sugar and cook slowly until all the moisture has gone; transfer mix to a robot coupe, add the sugar and purée, check seasoning and set aside.

For the sauce sauternes, you'll need two sliced shallots, four button mushrooms (sliced), 50g unsalted butter, 150ml sauternes, 100ml chicken stock, 100ml scallop stock and 150ml double cream.

First, sweat the shallots and mushrooms in 50g butter until softened without colour, then add sauternes, bring to the boil and reduce by half. Add chicken stock and bring to the boil, reduce by half again, add scallop stock, bring to the boil and reduce by half. Add the double cream and bring to the boil. Then simmer for 5 minutes, season and pass through sieve into a clean pan.

To serve, cut the beetroot in half, season, warm up in a knob of butter and a tablespoon of chicken stock. Cut leeks into four, season; warm up in a knob of butter and two tablespoons of chicken stock.

Melt a knob of butter and add two tablespoons chicken stock, add courgette and rocket leaves, cook and season. Then cut scallops in half, heat up two non-stick pans, season scallops and cook for about 30 seconds each side, depending on the thickness.

Season and cook the foie gras on both sides, keeping it pink in the middle. Gently warm sauternes sauce and chutney.

To dress: on four heated plates, place scallops overlapping on one side; criss-cross six pieces of baby leek down the centre of the plates; place rocket, courgette and baby beetroot by the other side of the leeks; top with the foie gras and a quenelle of chutney; pour sauce around and serve.

''Ian McNaught is head chef at Roman Camp Country House Hotel in Callander. A Masterchef of Great Britain, Ian was one of the youngest chefs in Scotland to receive three AA Rosettes in 1999.

Ian started his career at Glenrothes Technical College and went on to train at other Scottish hotels including The Peat Inn and Ostlers Close in Fife.

Describing his food as modern Scottish cuisine with a French influence, Ian makes the most of the seasonal produce available locally in creative dishes that have made him renowned throughout the region.''