Tiger Prawns and Scallop Skewers with Livornese Sauce

(using Lupetta Semi Dried Cherry Tomatoes)

Ingredients

Lupetta Semi Dried Cherry Tomatoes – 125g
Tiger prawns – 200g
Scallops – 200g
Sea salt – 2g
Cracked black pepper – 1g

Method

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.

Ingredients

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

Method

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.