Best 2 Monkfish And Scallops Rick Stein Recipes

Embark on a culinary journey to tantalize your taste buds with a delightful dish of monkfish and scallops, a harmonious blend of delicate textures and rich flavors. Discover a symphony of tastes as the tender monkfish and succulent scallops dance together in a carefully orchestrated recipe, showcasing the brilliance of renowned chef Rick Stein. This article will guide you through a culinary adventure, providing insights into the art of preparing this exquisite dish, ensuring you create an unforgettable dining experience.

Here are our top 2 tried and tested recipes!

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

MONKFISH AND SCALLOP SOUP

Monkfish and Scallop Soup image

Provided by Pierre Franey

Categories dinner, quick, soups and stews, main course

Time 20m

Yield 6 servings

Number Of Ingredients 17

Ingredients

1 pound skinless, boneless monkfish fillets
1 pound sea or bay scallops
2 tablespoons olive oil
1 1/2 cups finely chopped onions
1 tablespoon finely chopped garlic
1/2 cup finely chopped celery
1/2 cup finely chopped fennel
1 teaspoon saffron threads or turmeric
1 jalapeno pepper, cored, seeded and finely chopped
6 ripe plum tomatoes, cored and cut into half-inch cubes
1 cup dry white wine
6 cups water
1 bay leaf
2 sprigs fresh thyme, or 1 teaspoon dried
Salt and freshly ground pepper to taste
1 pound mussels, well scrubbed with beards removed
1/2 cup chopped parsley or basil

Steps:

Cut the monkfish into 1-inch cubes.
If sea scallops are used, cut them in half.
Heat the oil in a kettle or large saucepan. Add the onions, garlic, celery and fennel, and cook, stirring, until wilted. Add the saffron, jalapeno pepper and tomatoes. Cook, stirring, over high heat for 2 minutes.
Add the wine, water, bay leaf, thyme, salt and pepper. Bring to a boil and simmer for 10 minutes, stirring often.
Add the monkfish, scallops and mussels. Bring to a boil and simmer for 5 minutes. Check the seasonings, then stir in the parsley or basil. Serve immediately with garlic Parmesan croutons.

Nutrition Facts : @context http, Calories 287, UnsaturatedFat 6 grams, Carbohydrate 16 grams, Fat 8 grams, Fiber 3 grams, Protein 31 grams, SaturatedFat 1 gram, Sodium 1478 milligrams, Sugar 4 grams, TransFat 0 grams

Tips:

Use fresh seafood: The fresher the seafood, the better the dish will taste. If you can, buy your seafood from a reputable fishmonger or market.
Cook the seafood properly: Monkfish and scallops are both delicate seafoods, so it's important to cook them properly. Monkfish should be cooked until it is just opaque in the center, and scallops should be cooked until they are seared on the outside and just cooked through in the center.
Use high-quality ingredients: The better the ingredients you use, the better the dish will taste. Use good quality olive oil, butter, and herbs.
Don't overcook the seafood: Overcooked seafood is tough and chewy. Cook the seafood just until it is cooked through, then remove it from the heat.
Serve the seafood immediately: Seafood is best served immediately after it is cooked. If you need to hold the seafood for a short period of time, keep it warm in a low oven or on a warming tray.

Conclusion:

Monkfish and scallops are delicious and versatile seafood that can be used in a variety of dishes. The recipes in this article provide a great starting point for cooking with these seafoods. With a little practice, you'll be able to create your own delicious and memorable monkfish and scallop dishes.