Monkfish and Scallop Spiedinis with Almond-Mint Salsa and an Aubergine and Butternut Squash Salad

Serve up a sophisticated meal with Paul Gaylor's seafood kebab recipe, a delicious combination of flavours and textures
By Paul Gayler
Monkfish and Scallop Spiedinis with Almond-Mint Salsa and an Aubergine and Butternut Squash Salad
  • Rating:
  • Serves: 4
  • Cook Time: 25 minutes
  • Prep Time: 25 minutes
  • Effort: medium

Ingredients

main

  • 175 g monkfish fillet, cut into 2.5cm chunks
  • 8 fresh bay leaves
  • 1 lemon, cut into 8 wedges
  • 8 large fresh scallops, shelled
  • black pepper
  • 60 ml extra virgin olive oil

For the almond-mint salsa:

  • 75 g blanched almonds
  • 50 g fresh mint, leaves picked
  • 100 ml extra virgin olive oil
  • 25 g pitted green olives
  • 60 ml freshly squeezed orange juice
  • pinch of dried red chilli flakes
  • 1 clove garlic, crushed

For the aubergine and butternut squash salad:

  • 2 long, thin aubergines
  • 1 butternut squash, peeled and sliced
  • 4 tbsp extra virgin olive oil
  • black pepper
  • 100 g cooked chickpeas, drained
  • 150 g rocket
  • 30 ml balsamic vinegar
  • 1 tsp smoked paprika

Method

1. Toss the aubergines and butternut squash with 2 tablespoons of the olive oil and season lightly with salt and freshly ground pepper.

2. Preheat the grill. Heat a grill pan until very hot, add the aubergine and squash in batches and cook for 2-3 minutes until charred all over. Remove them from the pan and keep warm.

3. Prepare 4 spiedinis (kebabs) by threading alternative pieces of monkfish, bay leaf, lemon wedge and scallops onto 4 skewers Season with salt and pepper and brush with the olive oil. Then char-grill for 3-5 minutes until cooked and tender, turning them regularly.

4. Meanwhile make the salsa. Place the almonds, mint, olive oil, olives, orange juice, chilli flakes and garlic in a small blender and process until smooth. Remove and place in a bowl.

5. Place the grilled aubergine and butternut squash in a bowl, then add the chickpeas, rocket, remaining olive oil and balsamic vinegar. Season with smoked paprika, salt and pepper.

6. Place the aubergine salad on a serving dish, top it with the 4 spiedinis and brush the spiedinis with little salsa, serving the rest separately. Serve at once.

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