Scallops and red prawns with tomato granita

April 4, 2018

Every time you choose Al Palazzo Restaurant, you make us a special gift: you trust us.

And we do our best not to betray you, trying to turn every night by us in a series of taste ecstasy moments.

So, along with quality and courtesy of service, the personality of Chef Giuseppe Forte comes into play, our master in cooking with a unique touch.

Today we share with you some of his secrets, do not worry if your final dish will be different in taste from the one you ate at Al Palazzo Restaurant: perfection is a balance of flavours not easy to realize. Come back to enjoy the dish by us and yours will be more and more like the original…So here you are the challenge, the recipe of Scallops and red prawns with Corbarino tomato granite and yogurt Gersey vinaigrette.


Ingredients for 4 people:


  • 12 scallops
  • 8 red prawns Sicilia
  • 500 g celeriac
  • 600 g Corbarino tomatoes
  • 200 cl milk
  • 50 g cream
  • 100 g gersey yogurt
  • 120 g butter
  • 20 g olive oil
  • salt and pepper as required
  • 4 bay leaves
  • 5 basil leaves
  • 20 g mint
  • 1 lime
  • 20 cl Porto white wine
  • 75 g brown sugar





Clean and carefully dry the scallops. Sear them rapidly in a pan, than put them on a baking tray and continue cooking for another 7 minutes in oven at 180°.

A similar procedure should be done for the prawns: peel them, keeping only the final soft part, sear them in a pan, put some salt and pepper as required.

Now focus on the celeriac: chop into small cubes of the same size. In a pan, melt the butter, add the bay leaves and the celeriac, salt it then add the sugar. Cook for 7-8 minutes, pour the milk and continue cooking for about 15 minutes. Put it in a mixer and, at last, sieve it to remove lumps. The final special touch is the tomatoes granita, you have to prepare it in advance because it needs some time to rest into the freezer. Start blending tomatoes with salt, mint, brown sugar and some basil leaves. Put the mixture on a baking tray to rest into the freezer, paying attention to take it out from time to time to break the ice crystals (which will turn into granita). The delicious vinaigrette is made by the yogurt mixed with cream, lime juice and peel, salt, pepper and a bit of oil.

Now you have all the single preparations ready – Compliments!

To finish your dish as our chef does, you know presentation is really important.

Put all the preparations together with special attention to balances and symmetries: pour the celeriac cream on a plate, then add the scallops and the tomatoes granita, pour the vinaigrette on the red prawns.

The final touch: the grated rind of lime and a drizzle of extra-virgin oil.

Latest posts

Shopping & Flavours in Positano
February 7, 2019
Positano is a small pearl on the water: endless hidden coves, white pebble beaches, a light blue sea. Surely one of the most desirable destinations for a summer holiday, when the hot sun is mitigated by the gentle breeze carried by the waves. …
Wandering through the wonders of the Amalfi Coast
January 2, 2019
January is the month of new beginnings, the month of good intentions and promises for the new year. We look back and think ahead: dreams and hopes for the future become more and more concrete. You start doing projects, life projects and travel projects … …
Lights and nativity scenes: Christmas on the Amalfi Coast
December 11, 2018
The winter seashore, the Christmas lights that peep along the coastline of houses and churches, the islands – empty of tourists but full of charm. Is there anything more romantic than a Christmas spent on the Amalfi Coast? Positano, Sorrento, Amalfi – where the communities deeply feel the religiousness of the nativity of Christ- become themselves some kind of small cribs, warm and picturesque. …
November in Positano: chestnuts and precious wines
November 14, 2018
Finally, Autumn has reached Amalfi Coast. Our seaside villages show the typical glittering shades of red and orange. The air is sparkling; the beaches have become an intimate pleasure for a few. Spending November in Positano is the right opportunity to go hunting for the best autumnal food and wine of Campania. …