Tiger Prawns and Scallop Skewers with Livornese Sauce
Lupetta Semi Dried Cherry Tomatoes 125g
Tiger prawns 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.
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.