Put four dessertspoons of oil and a clove of garlic in its skin into a shallow pan.
Sauté the garlic and take it out. Add the cleaned amberjack (skinned and cut into cubes), the chopped pitted black olives, and finally, the blanched sea scallops, cut into strips.
Pour over the wine and simmer until reduced.
Add the strips of peppers, salt and pepper and cook for 4 minutes.
Cook the pasta in plenty of salted water for 7-8 minutes, drain and toss in the pan for a few minutes with the sauce, adding the parsley and Pecorino cheese.
In another pan, cook the peeled, deseeded tomatoes, sautéed with two dessertspoons of oil and a clove of garlic. Remove the garlic, salt and emulsify with the basil.
Mix the bread crumbs, Grana and pistachios, cook in a non-stick pan and cool draped over 4 upturned moulds.
Fill the baskets with the pasta and pepper sauce and decorate the dish with the emulsified sauce and the strips of peppers.