dried red chilli, chopped
1 garlic clove, finely sliced
4 large sage leaves
300g/10陆oz 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
150驳/5陆辞锄 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