- 1 - 2 People
1 red pepper
1 yellow pepper
1 green pepper
1 spring onion
1 red chilli
2 cloves of fresh crushed garlic
1 teaspoon of fresh chopped coriander
Salt and pepper for seasoning
2 fillet of Monkfish
6 Scallops out of the shell
Balsamic reduction for dressing (optional)
1 whole lemon
1 teaspoon of tandoori powder
20g blue cheese
Dice the peppers, chilli, onion and tomatoes. Add in garlic, coriander and seasoning. Dice the blue cheese and mix in.
Add two tablespoons of olive oil to moisten. Slice the monkfish evenly into six medallions.
Heat pan with olive oil and a teaspoon of butter. Panfry the medallions for three minutes either side seasoning with salt, pepper, tandoori spice and a lemon juice. Allow rest for a minute while scallops are cooking.
Heat the pan on high heat with oil and butter again.Sit the scallops evenly around the pan.Season with black pepper, sea salt and lemon juice.Once both the monkfish and scallops are cooked sit on towelling to drain excess juice.
To Serve: Assemble on the plate. Sprinkle the blue cheese salsa over the fish. Garnish with balsamic reduction and a wedge of lemon.