GRILLED SCALLOPS WITH SAMPHIRE AND CRISPY ANCHOVIES
Gianluca Galliera
Gluten-free
Menù Ingredients
to taste Scallops
to taste Fresh anchovies
1 garlic clove
to taste flour for frying
Salt and pepper
to taste Fresh date tomatoes
to taste Sugar
to taste Fresh chestnut mushrooms
to taste Fresh herbs
Grill the scallops in extra-virgin olive oil. Season with salt and pepper. Fry the floured anchovies in plenty of boiling oil, dry on kitchen paper, and season with salt. Toss the Èsalicornia samphire in a pan with extra-virgin olive oil, half a clove of garlic, salt and pepper. Soften the date tomatoes in the oven with oil, salt, pepper and a pinch of sugar. Fry the chestnut mushrooms in a pan with half a clove of garlic, extra-virgin olive oil, salt and pepper. Arrange the Èsalicornia samphire on a serving dish and add the grilled scallops, anchovies, tomatoes and mushrooms. Season with extra virgin olive oil and garnish with fresh herbs.
* Sostituendo la farina con la dicitura “senza glutine” in etichetta, la preparazione diventa Gluten Free.
