“I’ve used tinned beans in this recipe for ease, but when they’re in season, get some fresh beans and cook them in a pan of boiling water, with 1 whole potato, a handful of cherry tomatoes, a few sprigs of fresh thyme and bay for around 45 minutes, or until softened. Add good oil and vinegar, season to perfection, then you’re away to go! ”
Peel and finely slice 1 clove of garlic and deseed and finely chop the chilli, then place in a frying pan on a medium heat with 1 tablespoon of olive oil. Pick, finely chop and add 1 sprig of rosemary and fry for 1 minute.
Tip in the beans and warm through, add the vinegar, season with sea salt and black pepper, then leave to tick away until needed, adding splashes of water, if needed.
Trim the broccoli, halving any thicker stems, then cook in a pan of boiling salted water for 6 minutes, or until just tender, then drain.
Strip the remaining rosemary sprig into a pestle and mortar, peel and add ½ a clove of garlic along with the anchovies, then muddle in 2 tablespoons of extra virgin olive oil (or use 2 tablespoons of oil from the anchovy tin) and a squeeze of lemon juice.
Season the scallops with a pinch of salt.
Heat 1 tablespoon of olive oil in a frying pan over a high heat, add the scallops and pancetta, and cook for 1 to 1½ minutes on each side, depending on their size.
Pick and add the sage leaves for the last minute, add a squeeze of lemon juice and toss together, then remove from the heat.
Drain the broccoli, and toss with a drizzle of the anchovy dressing, to taste (save the rest for another day).
To plate up, spoon the beans onto a serving plate, top with the dressed broccoli, then scallops, crispy pancetta and sage.