dried red chilli, chopped
1 garlic clove, finely sliced
4 large sage leaves
300g/10Β½oz cime di rapa (or other greens such as spinach, chard or kale), stalks sliced into small pieces and leafy tops left whole
4 anchovy fillets in olive oil, chopped
1 tbsp small capers
pinch dried chilli flakes
150²µ/5Β½΄Η³ϊ polenta bramata or cornmeal
1 tsp aged balsamic vinegar
sea salt and freshly ground black pepper
pinch crushed fennel seeds
5 tbsp olive oil
6 large scallops, cleaned and with coral intact