Scallop and monkfish skewers with fattoush

Scallop and monkfish skewers with fattoush

Ingredients (serves 2)

  • 8 medium fresh scallops
  • 300 gr monkfish tail, bonned and skinned
  • 4 x15cm rosemary branches
  • Salt and freshly ground pepper
  • Lemon, cut into wedges to serve

For the fattoush salad

  • 1 romaine lettuce, torn
  • 2 tomatoes, chopped
  • 2 small cucumbers, peeled and cubed
  • 10 radishes, sliced
  • 3 spring onions, sliced
  • a small bunch of mint leaves, chopped
  • a handful of chopped parsley, chopped
  • 2 pita bread, torn into pieces

For the dressing

  • the juice of 1 lemon
  • 3 tbsp olive oil
  • salt
  • 1 to 2 tbsp sumac

How to:

  1. Cut the vegetables into bite sizes.
  2. Oil the torn pitta bread pieces and sprinkle them with sumac. Place them on a baking tray and bake them for 20 min until crisp.
  3. Prepare the dressing and toss all ingredients in a salad bowl. Top with the crisp pitta bread.
  4. For each skewer you will need 2 scallops and 2 cubes of monkfish. Pull the leaves off the rosemary stalks, leaving just the tufts at the end. Sharpen the other end into a point.
  5. Cut the monkfish into cubes roughly the same size as the scallops. Thread a scallop on first, making sure the rosemary stick goes through the white muscle part . Next thread on a piece of monkfish,  the other scallop, and finally the other piece of monkfish.
  6. Heat a griddle pan. When very hot, place the skewers on and grill. Season with salt and pepper while grilling. Turn over after 3 minutes.
  7. Serve with the fattoush salad along with wedges of lemon.

Fattoush salad

By | 2017-08-09T15:16:59+01:00 June 16th, 2010|Cooking, Fish, Seafood|