Best 2 Monkfish And Scallops Rick Stein Recipes

Indulge in a culinary journey with Rick Stein's exquisite Monkfish and Scallops dish, a harmonious blend of flavors and textures that will tantalize your taste buds. This delectable recipe showcases the delicate flavors of monkfish and scallops, expertly paired with aromatic chorizo and a medley of vegetables. Accompany this main course with a selection of tempting side dishes, including a refreshing fennel and orange salad, creamy cauliflower cheese, or crispy sautéed potatoes. For a delightful appetizer, try the succulent grilled scallops with chorizo and a zesty lemon and herb dressing. Vegetarians will relish the vibrant roasted vegetable salad, a symphony of colors and flavors. End your meal on a sweet note with the classic crème brûlée, a velvety custard topped with a caramelized sugar crust. Each recipe in this article offers a unique culinary experience, guiding you through the steps to create a memorable and satisfying meal.

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SEAFOOD GRATIN WITH CARAMELISED APPLES

Seafood gratin with caramelised apples image

The smell of cheese in many decent restaurants in France is what differentiates them from similar restaurants in the UK. In this recipe, it will be the smell of the bubbling emmental cheese on the seafood gratin. I thought the accompanying caramelised apple might be a bit too 'Normande' for foreign consumption but it was actually really nice.

Provided by Rick Stein

Categories Main course

Yield Serves 6

Number Of Ingredients 18

Ingredients

450ml/16fl oz fish stock (see tip)
400g/14oz white fish fillets (such as cod), skinned and cut into 2cm/¾in pieces
200g/7oz scallops, removed from the shell and cleaned
400g/14oz raw prawns, peeled and deveined
50ml/2fl oz white wine
150ml/5fl oz full-fat milk
100ml/3½fl oz double cream
50g/1¾oz butter, plus extra for greasing
2 leeks, trimmed, halved lengthways and sliced
50g/1¾oz plain flour
small handful fresh flatleaf parsley, roughly chopped
80g/2¾oz emmental cheese, grated
50g/1¾oz panko breadcrumbs
salt and freshly ground black pepper
crusty bread, cut into chunks, to serve
3 tbsp unsalted butter
2 tbsp golden caster sugar
3 or 4 eating apples, peeled, cored and cut into 2cm/¾in chunks

Steps:

For the gratin, bring the stock to a simmer in a large saucepan. Add the fish and poach for 1 minute. Add the scallops and poach for another minute. Add the prawns and poach for a final minute. Remove all the seafood with a slotted spoon and set aside. Add the wine, bring to the boil and reduce for 5 minutes. Then add the milk and cream and reduce to a simmer.
Meanwhile, melt the butter in another large saucepan, add the leeks and cook for about 5 minutes until soft. Add the flour, stir well and then add the milk and stock mixture, a ladleful at a time. Keep stirring until all the liquid is incorporated and the sauce is smooth with no lumps. Bring the sauce to the boil, turn down the heat and leave to simmer for about 15 minutes. Preheat the grill to high.
Grease six shallow ovenproof gratin dishes or one large baking dish measuring about 30x25cm/12x10in. Add the poached fish, scallops and prawns to the leek sauce and season with salt and pepper. Stir in the parsley and transfer the mixture to the gratin dishes or dish.
Mix the cheese with the breadcrumbs and sprinkle over the top of the gratin. Place under the hot grill for 10 minutes until golden-brown and the contents is bubbling.
For the caramelised apples, melt the butter in a non-stick frying pan. Add the caster sugar and stir until the sugar has dissolved. Add the apple chunks and stir to coat them in the caramel. Cook for about 10 minutes, or until the apples have softened and are covered in the caramel sauce.
Serve the gratin with the caramelised apples and bread on the side.

LINGUINE WITH MONKFISH AND SCALLOPS

Linguine With Monkfish And Scallops image

Provided by Bryan Miller And Pierre Franey

Categories dinner, pastas, main course

Time 30m

Yield Six servings

Number Of Ingredients 17

Ingredients

4 tablespoons olive oil
1 tablespoon finely chopped garlic
1/2 teaspoon dried hot red-pepper flakes
1 cup finely chopped onions
2 leeks, trimmed, rinsed and finely chopped, about 2 cups
1/2 cup finely chopped celery
1 teaspoon loosely packed thread saffron
2 cups canned crushed tomatoes
1/2 cup dry white wine
1 bay leaf
Salt to taste, if desired
Freshly ground pepper to taste
4 tablespoons finely chopped parsley
1/4 teaspoon dried fennel seeds
1 1/2 pounds skinless, boneless monkfish, cut in 3/4-inch cubes
1 pound sea scallops, cut in 3/4-inch cubes
3/4 pounds fresh or dried linguine

Steps:

Heat two tablespoons of the oil in a heavy skillet over medium heat and add the garlic. Saute briefly while stirring; do not brown. Add the pepper flakes, onions, leeks and celery. Stir. Add the saffron and stir. Cook for two minutes, stirring often. Add the tomatoes, wine, bay leaf, salt and pepper. Blend in the parsley and fennel seeds. Bring to a boil, cover and simmer for 15 minutes. Stir often.
Add the fish to the pan and stir. Cover and cook for about four minutes, then add the scallops. Cover and cook two minutes more.
Meanwhile, boil the linguine al dente and drain. Put the linguine in a heated baking dish and spoon the remaining two tablespoons of oil over it. Sprinkle with pepper and toss briefly. Remove the bay leaf from the seafood sauce and spoon the sauce over the pasta. Toss and serve immediately.

Nutrition Facts : @context http, Calories 507, UnsaturatedFat 9 grams, Carbohydrate 60 grams, Fat 12 grams, Fiber 5 grams, Protein 35 grams, SaturatedFat 2 grams, Sodium 987 milligrams, Sugar 8 grams, TransFat 0 grams

Tips:

Utilize fresh, top-notch seafood: Prioritize using the finest monkfish and scallops for optimal results. Fresh seafood enhances the dish's flavors.
Properly clean the monkfish: Before cooking, meticulously clean the monkfish to eliminate any lingering bones. This process ensures a pleasant eating experience.
Patiently sauté monkfish and scallops: Sautéing allows the ingredients to develop a delicious golden-brown crust while preserving their internal moisture. Avoid overcrowding the pan to achieve even cooking.
Employ a flavorful court-bouillon: Prepare a flavorful court-bouillon by simmering fish bones and aromatic vegetables. This liquid forms the foundation of the sauce, infusing the dish with savory flavors.
Add a touch of white wine: Incorporate a splash of white wine to enhance the sauce's complexity and depth of flavor. White wine adds a subtle acidity that complements the seafood.
Experiment with herbs: Experiment with herbs like thyme, bay leaves, and parsley to create a unique flavor profile. These herbs impart a delightful aromatic touch to the dish.
Garnish with lemon zest: Before serving, garnish the dish with lemon zest to add a refreshing citrusy aroma and visual appeal.

Conclusion:

The provided recipes in the article offer a delectable array of monkfish and scallop preparations, showcasing the versatility of these seafood treasures. From the classic pairing with bacon in "Monkfish and Scallops with Bacon and Cider," to the elegant presentation of "Scallops and Monkfish Brochettes," each dish tantalizes the taste buds with its distinct flavors and textures. By following the detailed instructions and incorporating the helpful tips, home cooks can effortlessly create restaurant-quality seafood dishes that will impress family and friends alike. Embark on this culinary journey and discover the endless possibilities of monkfish and scallops, allowing your creativity to shine in the kitchen.

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