Frank's Recipes! Griddled Monkfish and Scallops

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Griddled Monkfish and Scallops

200 g monkfish medallions
12 scallops
1 tablespoon oil
15 g butter

PUREE:
25 g butter
1 small onion; finely chopped
125 g frozen peas; cooked
8 round lettuce leaves / 1 little gem; shredded
4 tablespoons white wine; or light stock
4 tablespoons double cream
salt and fresh ground black pepper

VINAIGRETTE:
4 tablespoons sunflower oil
2 tablespoons white wine vinegar
1 1/2 tablespoons fresh mint; chopped
1/2 teaspoon sugar
sprigs fresh mint; to garnish

Yield: 4-6 servings

To make the puree, heat the butter in a saucepan and fry the onion for 4-5 minutes without browning. Add the peas, lettuce and wine or stock and cover and simmer for 15 minutes. Stir in the cream and seasoning to taste. Blend in a blender or food processor until smooth and return to the saucepan.

Blend all the vinaigrette ingredients together with seasoning to taste. Heat the oil and butter in a frying pan to cook the fish. Add the monkfish medallions and scallops and cook for approximately 4 minutes each side until cooked through and golden.

Spoon the puree into the centre of a warmed serving plate and arrange the monkfish and scallops around the edge. Drizzle over the vinaigrette, garnish with sprigs of fresh mint and serve with fresh vegetables.