Panciotti® with scallops and north sea prawns

For the melon sauce:
Blend the melon and the red port until you get a fine puree, put in the bottle.
For reduction prawns heads:
Clean the prawns heads well from the brains, heat a non-stick pan with a drop of oil, scald the brains for 30 seconds and then switch to the fine chinoix and cool. Store in a bottle.
Composition of the dish:
Arrange in a plate the stracciatella burrata, lay the red shrimp cut into pieces and lightly seasoned with salt and oil, make three points with the melon sauce and a few drops of shrimp concentrate, finish with the Panciotti^® with scallops and north sea prawns.

Chef Marco Sacco for Master Show event on February 1, 2016.
Torino Eataly Lingotto.