Recipe: Roasted Scallops of Dogfish

1 Cut your dogfish scallops 2.5 to 3cm thick, ensuring they stand upright well on your work surface.

2 Place them in a saucepan, cover with cold seawater if you have it, then bring to a boil for 1 minute, remove and cool under cold water then drain your scallops.

3 In a flat sauté pan pour 2 tablespoons of olive oil, when it is hot, place your scallops, salt and pepper, then cook 5 minutes on each side, remove from heat and transfer to a small dish while keeping your sauté pan with the juices in it.

4 Reheat your sauté pan by adding a knob of butter, then place your mushroom heads, salt and pepper, add your chopped garlic, then cook covered gently for 15 minutes.

5 Then place your scallops in the middle of your mushrooms, adding the rendered juice, place your coppa slices on top and your fava beans, cover and finish cooking for 5 minutes, then pour in a splash of fermented soy sauce.