Tiger Prawns and Scallop Skewers with Livornese Sauce



Lupetta Semi Dried Cherry Tomatoes 125g

Tiger prawns 200g

Scallops 200g

Sea salt 2g

Cracked black pepper 1g



Using wooden skewers place 5 prawns, 5 scallops and 5 cherry tomatoes then season lightly and grill to just cook the fish.

Serve with a Livornese sauce, parmesan crisps and Pane Rustico.


Livornese Sauce


Lupetta San Marzano Tomatoes 260g

Lupetta ’Nduja Paste 20g

Olive oil 25ml

Fresh sliced garlic 25g

Julienne red peppers 20g

Julienne green peppers 20g

Julienne yellow peppers 20g

Julienne red onion 70g

Capers and juice 45g

Cracked black pepper 2g

Heat the oil, add the onion and sweat until soft, add the garlic and cook for 2 minutes.

Add the remaining ingredients and cook for 20 minutes simmering.