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Roasted Spiced Monkfish, Leeks & Patagonian Scallops

Roasted Spiced Monkfish, Leeks & Patagonian Scallops

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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.
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Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Servings: 4 people
Course: Main Course
Cuisine: Indian
Calories: 450
Ingredients Method Nutrition Notes

Ingredients
  

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.

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