Scallops Recipe

The flavours and aromas of the Tyrrhenian Sea are both, bold and subtle in this beautiful fish dish by Alessio Mori, head chef at Sabatini Firenze

Serves 6 or more

Ingredients: Fresh, cleaned scallops – 4 per person

Livornese sauce

• 2 filleted mackerel

• 5 small filleted red mullet

• 4 whole red prawns

• 1 white onion

• 1 fennel

• 400 g cherry tomatoes

• 2 litres of water

• 70 g breadcrumbs

• 30 g butter (room temperature)

Parsley jelly

• 300 g fresh parsley

• 100 ml hot water

• 2 tsp xanthan gum powder

Method 1. In a large heavy-based saucepan place the onion and fennel, and drizzle with olive oil.

2. Place the filleted fish and the tomatoes on top of the fennel and onion. Add the water and gently stir.

3. Simmer the fish and vegetable mixture on a low heat for two hours uncovered.

4. Allow to cool slightly, then sieve the mixture and reserve the sauce, keeping it warm.

5. For the pecorino crust, first finely grate the cheese and combine with the butter and breadcrumbs.

6. Mix well and roll into a sausage shape the same width of a scallop, wrap in cling film and place in the freezer.

7. When the crust is frozen, cut the dough into thin discs and set aside.

8. To make the parsley jelly, first mix the 100 ml of hot water with the parsley and whizz in a blender until smooth.

9. Stir in the xanthan gum and allow to set in the fridge.

To serve 1. Pre-heat your grill to a high setting. 2. Heat a good drop of olive oil in a heavy based frying pan and sear the scallops over a high heat for 1½ minutes a side.

3. Remove from the heat and add a disc of the pecorino cheese dough to the top of each scallop and place under a grill for 1 minute to brown the crust.

4. Serve in wide dishes with a generous serving of the Livornese sauce covering the bottom. Place the crusted scallops on top of the sauce and garnish with some segments of parsley jelly. Sprinkle some micro herbs on top and serve immediately.