Sauteed Monkfish & Scallops with Black Truffle

This dish is supposed to sound nice and fancy so I'm using lots of fresh ingredients. Try it out on a special occasion.

Recipe By: midnight kitchen (https://cookbuzz.com/kitchen/111)
Serves 2 Prep: 10 min Cook: 10 min Nutrition: 500 cals

Ingredients

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

1
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.
2
Mix the pesto and loosen with the olive oil. I made the pesto using green pesto mixed with truffle paste.
3
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.

Tips & Note

Enjoy with lightly cooked broccoli, mushrooms or asparagus. You can use ordinary butter if you can't find bordier seaweed butter. The black truffle is quite expensive so you can leave this out of the recipe.

Sauteed Monkfish & Scallops with Black Truffle

This dish is supposed to sound nice and fancy so I'm using lots of fresh ingredients. Try it out on a special occasion.

Recipe By: midnight kitchen (https://cookbuzz.com/kitchen/111)

Serves 2

Prep: 10 min

Cook: 10 min

Nutrition: 500 cals

Ingredients

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

Sauteed Monkfish & Scallops with Black Truffle

Recipe ID :2374 Posted on 05 FEB 2017

Serves 2

Prep 10min
Cook 10min
Nutrition500cals
views 3,181
printed 0

saved 0

This dish is supposed to sound nice and fancy so I'm using lots of fresh ingredients. Try it out on a special occasion.

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Ingredients

Print Ingredients Email Ingredients
200g
6
2 knobs
2 tbsp each
1/2
1 tbsp
1 tbsp
1/2 cup
1/2 cup
as you like
as you like

Method

Prep
10min
Cook
10min
1
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.
2
Mix the pesto and loosen with the olive oil. I made the pesto using green pesto mixed with truffle paste.
3
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.

Tips & Note

Enjoy with lightly cooked broccoli, mushrooms or asparagus. You can use ordinary butter if you can't find bordier seaweed butter. The black truffle is quite expensive so you can leave this out of the recipe.

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