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.