1 blood orange, skin on and cut into 3cm/1¼in thick wedges
10 garlic cloves, skin left on
300g/10½oz Maris Piper potatoes, peeled and cut into 1cm/½in cubes
¼ Treviso radicchio or radicchio, cut into 5mm/¼in thick wedges
2 large rosemary sprigs, about 25cm/10in long and soaked in water
4 large rosemary sprigs
6 sage leaves, soaked in water for 20 seconds
6 anchovy fillets, finely chopped
50²µ/1¾´Ç³ú capers in brine, drained, rinsed in cold water for 30 seconds and patted dry
50²µ/1¾´Ç³ú Kalamata olives, stones removed
salt and freshly ground black pepper
5 tbsp extra virgin olive oil
150ml/5fl oz extra virgin olive oil
vegetable oil, for frying
400–500ml/14–18fl oz vegetable oil, for deep-frying
2 tbsp Cabernet Sauvignon vinegar
200g/7oz monkfish fillet, cut into 6 chunks of a similar size to the scallops
6 hand-dived scallops, cleaned and roe on