Hand-dived scallop and monkfish skewers with potato al forno

Preparation time
less than 30 mins

Cooking time
30 mins to 1 hour

Serves
Serves 2

Tim Siadatan on saturdaykitchenrecipes.com

By Tim Siadatan
From Saturday Kitchen

Ingredients

For the potato al forno

  • 300g/10½oz Maris Piper potatoes, peeled and cut into 1cm/½in cubes
  • 10 garlic cloves, skin left on
  • ¼ Treviso radicchio or radicchio, cut into 5mm/¼in thick wedges
  • 50g/1¾oz Kalamata olives, stones removed
  • 1 blood orange, skin on and cut into 3cm/1¼in thick wedges
  • 6 sage leaves, soaked in water for 20 seconds
  • 5 tbsp extra virgin olive oil
  • 2 tbsp Cabernet Sauvignon vinegar
  • salt and freshly ground black pepper

For the skewers

  • 2 large rosemary sprigs, about 25cm/10in long and soaked in water
  • 6 hand-dived scallops, cleaned and roe on
  • 200g/7oz monkfish fillet, cut into 6 chunks of a similar size to the scallops
  • vegetable oil, for frying

For the dressing

  • 400–500ml/14–18fl oz vegetable oil, for deep-frying
  • 4 large rosemary sprigs
  • 50g/1¾oz capers in brine, drained, rinsed in cold water for 30 seconds and patted dry
  • 6 anchovy fillets, finely chopped
  • 150ml/5fl oz extra virgin olive oil

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