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Hand-dived scallop and monkfish skewers with potato al forno
Fruit and vegetables
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
1
blood orange
, skin on and cut into 3cm/1¼in thick wedges
6
sage
leaves, soaked in water for 20 seconds
2 large
rosemary
sprigs, about 25cm/10in long and soaked in water
4 large
rosemary
sprigs
Tins, packets and jars
50g/1¾oz Kalamata
olives
, stones removed
50g/1¾oz
capers
in brine, drained, rinsed in cold water for 30 seconds and patted dry
6 anchovy fillets, finely chopped
Cooking ingredients
5 tbsp extra virgin
olive oil
2 tbsp Cabernet Sauvignon
vinegar
salt and freshly ground
black pepper
vegetable oil
, for frying
400–500ml/14–18fl oz
vegetable oil
, for deep-frying
150ml/5fl oz extra virgin
olive oil
Meat, fish and poultry
6 hand-dived
scallops
, cleaned and roe on
200g/7oz
monkfish
fillet, cut into 6 chunks of a similar size to the scallops
Back to recipe
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