Spiedinos of scallops, monkfish and pancetta

For a stylish seafood starter, try Ed Baines's luxurious recipe for scallop and monkfish skewers, a delicious combination of flavours
By Ed Baines
Spiedinos of scallops, monkfish and pancetta
  • Rating:
  • Serves: 6 skewers
  • Cook Time: 10 minutes
  • Prep Time: 20 minutes
  • Effort: easy

Ingredients

Main

  • 900 g monkfish tails
  • 1 ciabatta bread
  • 4 tbsp extra virgin olive oil
  • 12 pancetta, slices
  • 6 fennel, sticks
  • 12 fresh scallops, shelled, with their corals still attached
  • 1 pinches black pepper

Method

1. Cut the monkfish from the bone into two fillets, then cut each fillet into six cubes. 2. Slice the ciabatta in half, and then into 12 large chunks. 3. Put the ciabatta chunks in a large mixing bowl, pour over the olive oil and stir well. 4. Wrap a strip of pancetta around each piece of bread. 5. Thread onto a the fenel stick alternate chunks of ciabatta, scallops and monkfish chunks. 6. Repeat the process, making six skewers or spiedinos in all. Season with salt and freshly ground pepper. 7. Preheat a barbecue or grill until very hot. 8. Grill the skewers on the barbecue or under the grill at a high heat for ten minutes, turning to ensure even cooking. 9. Serve at once with a generous squeeze of lemon juice.

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