Plump and juicy Scottish scallops are gently seared, served with quivering tender cubes of braised veal cheek and a smear of mash (so smooth it was almost a purée) garnished with celeriac and a slice of Iberico ham crisp. Although prices veer toward the higher end (this cost us $28 for a small), the quality of the ingredients, cooking skills and technique is worth the price.