Stefano Manfredi

Sea scallops with bollito of beetroot and onion, anchovy dressing

Anchovy dressing (makes one cup)

Ingredients

4 garlic bulbs left whole, unpeeled
6 tablespoons of extra virgin olive oil
6 anchovy fillets, chopped into small pieces
salt and pepper to taste
.

Method

Roast the whole garlic bulbs on a tray in a preheated oven at 100 degrees C (212 degrees F) for 30-45 minutes until they are soft.

Cut the bulbs in half and squeeze the garlic out like toothpaste into a bowl.

Mash with a fork, add the olive oil and the anchovies, season and mix thoroughly.

It is now ready to use.

Bollito

Ingredients

3-4 medium large beetroot, tops off
6-8 medium sized white or brown onions, skin left on
extra virgin olive oil
salt and pepper to taste

Method

In a large pot cover the beetroot and onions with cold water and bring to the boil.

Turn the heat down to a simmer until the vegetables are cooked.

Peel the beetroot and cut into thick wedges.

Squeeze the middles out of the onions and discard the skin.

Dress with the olive oil and season to taste.

Scallops

Ingredients

3-4 sea scallops per person
6 cloves of garlic, minced
olive oil
Salt and pepper to taste

Method

Heat the olive oil in a skillet until it begins to smoke.

Add the scallops and fry on both sides until they are golden brown.

Add the minced garlic and fry a little more.

Season and serve with the bollito.

August 8 1995

Sea scallops with bollito of beetroot and onion, anchovy dressing