Sauteed Monkfish & Scallops wi

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Monkfish		200g
Scallops		6
Bordier seaweed butter		2 knobs
Flour and potato starch		2 tbsp each
Black truffle		1/2
Pesto		1 tbsp
Olive oil		1 tbsp
Mashed potato		1/2 cup
Milk		1/2 cup
Warmed vegetables		as you like
Salt & pepper		as you like

Method

Prep

10min

Cook

10min

Mix the flour and potato starch in a plate and dredge the monkfish and scallops with this mixture on one side only. Put the butter in a frying pan on medium heat and fry the monkfish and scallops on the floured side.

Mix the pesto and loosen with the olive oil. I made the pesto using green pesto mixed with truffle paste.

Mix together the mash potato with the warm milk and prepare the vegetables. After 3 minutes, the monkfish and scallops are lightly browned so transfer to a serving dish and garnish with sliced fresh black truffle.

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