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Monkfish With Sea Scallops And Sauted Veggies

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Ingredients
  Monkfish filets 4 Medium
  Carrot 2 Cup (32 tbs), sliced
  Pearl onions 1⁄2 Cup (8 tbs)
  Garlic cloves 5 Medium
  Butter 5 Tablespoon
  Oil 5 Tablespoon
  Cream 1 Cup (16 tbs)
  Basil 2 Teaspoon, minced and frozen (2 Dorot brand cubes)
  Zucchini 1⁄4 Cup (4 tbs), diced
  Squash 1⁄4 Cup (4 tbs), diced
  Cauliflower 1⁄4 Cup (4 tbs)
  Red bell pepper 1⁄4 Cup (4 tbs), diced
  Asparagus 1 Teaspoon
  Lemon juice 1 Tablespoon
  Balsamic vinegar 2 Tablespoon
  Vegetable stock 1 Cup (16 tbs)
  Scallop 1 Cup (16 tbs), cut into halves
Directions

GETTING READY
1. Preheat oven to 350 degrees F.

MAKING
To make carrot puree:
2. Boil carrot slices in a pan of boiling salted water and add a dice of butter.
3. Strain the carrots and add some carrot puree into the strained ones.
4. Add into a food processor and process along with 2 tablespoons of butter and cream.
To roast monkfish:
5. Season monkfish filet with salt and pepper.
6. In a pan heat oil and sear the seasoned monkfish.
7. Place the monkfish in the preheated oven to roast for about 20 minutes.
To cook sautéed vegetables and scallops:
8. In another pan melt a tablespoon of butter and brown halved pearl onions.
9. Add cut garlic cloves, zucchini, squash, cauliflower, red bell pepper and asparagus.
10. Add 2 dorot frozen basil cubes into the sautéing vegetables.
11. Squeeze over some lemon juice and add some balsamic vinegar, vegetable stock and oil.
12. In another pan heat 1 tablespoon of oil and sear scallop pieces turning on both sides until brown.

SERVING
13. On a plate spread the carrot puree, remove the monkfish from the oven and place.
14. Spoon the veggies with their juice and arrange scallops around and serve.

Recipe Summary

Difficulty Level: 
Medium
Cuisine: 
Fusion
Course: 
Main Dish
Method: 
Roasted
Ingredient: 
Fish
Interest: 
Gourmet
Restriction: 
High Protein
Preparation Time: 
40 Minutes
Cook Time: 
60 Minutes
Ready In: 
100 Minutes
Servings: 
4

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