Seared Tuna Belly with Scallops, Shrimp, and Anchovies

Method

1. Clean the scampi by removing the shell and deveining.
2. Open the scallops carefully, removing the beard and cleaning.
3. Cook the quail eggs in boiling water for 3 minutes, then cool them in cold water.
4. Boil the asparagus until tender, then cool them in ice water.
5. In two small saucepans, melt the raspberry chocolate and the dark chocolate separately.
6. Make the arugula sauce: blend arugula with a pinch of salt and a drizzle of olive oil until smooth.
7. Cut the asparagus into thirds and cut the quail eggs in half.
8. Quickly sear the scampi and scallops in a hot pan with oil, salt, and pepper.
9. In the same pan, sear the tuna belly for a few seconds on each side.
10. To plate: spread the arugula sauce on the plate, place the scallops and scampi on the side, add the asparagus pieces, and place two anchovy fillets on top.
11. Decorate with the melted chocolate by drizzling or making chocolate shards.
12. Garnish with a few leaves of 'revere mattino' (or microgreens) and serve.