Roasted Spiced Monkfish, Leeks & Patagonian Scallops

A restaurant-worthy plate of curry-spiced roasted monkfish and seared scallops over a creamy, gently spiced leek fricassee. Monkfish is firm and meaty enough to carry the warm curry marinade, while the coconut-and-cream leeks bring everything together. It looks and tastes special, yet it comes together in well under an hour.

Why this works

• A simple curry-oil marinade flavours the firm monkfish without masking its meaty sweetness.
• Searing the scallops hard and fast in the same spiced oil keeps them tender and adds a golden crust.
• Blooming cumin, nigella and sesame seeds in oil builds an aromatic base for the leeks.
• Coconut cream and double cream give the leeks a luxurious, lightly spiced sauce that ties the seafood together.

Ingredient notes and swaps

• Monkfish is ideal for its firm texture; another meaty white fish such as cod loin works too.
• Patagonian (queen) scallops are small and sweet; use larger king scallops and sear a touch longer.
• Coconut cream adds a subtle sweetness; more double cream keeps it classically rich.
• Adjust the curry powder to a blend you love — it defines the dish.

Roasted Spiced Monkfish, Leeks & Patagonian Scallops

Favourite Favourited

Indulge with this exquisite roasted spiced monkfish, leeks, and Patagonian scallops. This dish promises a vibrant fusion of Indian-inspired flavours with the delicate sweetness of seafood.

Print Recipe Pin Recipe Start Cooking

Prep Time 20 minutes mins

Cook Time 20 minutes mins

Total Time 40 minutes mins

Servings: 4 people

Course: Main Course

Cuisine: Indian

Calories: 450

Ingredients Method Nutrition Notes

Ingredients

  

1x2x3x?

For the Monkfish:

• 250g monkfish
• 3 tbsp avocado oil
• 2 tsp curry powder
• 1 lemon, juiced

For the Scallops:

• 12 Patagonian scallops
• Reserved marinade (oil & curry powder)

For the Leeks:

• 2 tbsp avocado oil
• 1 tsp cumin seeds
• 1 tsp nigella seeds
• 1 tsp sesame seeds
• 3 leeks, finely sliced
• 100 ml white wine
• 100 ml coconut cream
• 100 ml double cream
• Chopped chives, to taste
• Salt, to taste
• Lemon juice, to taste

To Serve:

• Chopped chives
• Pea shoots

Method

 

1. Preheat the oven to 180°C fan.
2. Mix the oil and curry powder in a bowl and brush it all over the monkfish.
3. Keep the marinated fish in the fridge for an hour.
4. Place the monkfish on a tray and roast in the oven for 5 minutes, depending on its thickness.
5. Squeeze the lemon juice on the fish just before serving.

For the scallops: tip the scallops into the marinading bowl and mix to cover with the remaining oil and curry powder.

1. In a very hot pan, fry the scallops for 1-2 minutes, then remove onto kitchen paper.

For the leeks: add avocado oil to a saucepan with cumin, nigella and sesame seeds. Sauté until spices turn light brown or start crackling. tip:Be careful not to burn the spices in this step. Sauté them gently until they are fragrant and lightly coloured; burnt spices will impart a bitter flavour to your dish.

1. Add the leeks and cook for about 4-5 minutes to soften.
2. Add the wine and reduce by half, then add coconut cream and double cream.
3. Bring to a simmer, add the scallops and some chopped chives.
4. Season with salt and lemon juice.

To serve: divide the creamy leek & scallop mixture among warm bowls. Top with the monkfish.

1. Garnish with chopped chives and pea shoots.
2. Serve and enjoy.

Nutrition

Calories: 450kcalCarbohydrates: 19gProtein: 18gFat: 33gSaturated Fat: 17gSodium: 320mgFiber: 4gSugar: 5g

Notes

Ingredient quantities are estimates — adjust to taste and the size of your monkfish fillets.

Tried this recipe?

Let us know how it was!

Tips for success

• Do not overcook the seafood — monkfish needs only a few minutes, scallops one to two.
• Take care not to burn the seeds when blooming them; gentle and fragrant is the aim.
• Marinate the monkfish for an hour for the fullest flavour.

Make ahead, storage and reheating

• The leek base can be made ahead and gently reheated, and the monkfish marinated a few hours in advance. Sear the scallops and roast the fish just before serving — seafood is at its best straight from the pan.

What to serve it with

• It is rich and complete, so keep sides simple: steamed rice or a little warm naan to soak up the sauce, and a crisp green salad.

FAQ

Can I use a different fish? Yes — any firm white fish such as cod loin stands in well for monkfish.

King or queen scallops? Either — sear larger king scallops a little longer until just set.

Can I make it ahead? Prepare the leek base ahead; cook the seafood to order.

How do I stop the spices tasting bitter? Bloom the seeds gently until fragrant, not dark.

Try these next

Raise your game with our Sauces & Stocks guides, browse the Weekend Showstopper collection, then cook more:

Fillet of Lamb ProvençaleServes 2 · Prep 30m · Cook 55mSalmon & Scallops RisottoServes 4 · Prep 30m · Cook 35m