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 4,503
printed 1

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.

Share

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.

HOME
midnight kitchen
I’ve got 174 recipes!

MIDNIGHT KITCHEN
Step into my kitchen!
When I went to Athens on holiday, I popped into a local tavern and everyone was eating this, so I copied it here.
Taramasalata (shop-bought), Potato
HOME
Boiled or simmered pork can often taste unpleasant, so pickle it overnight with onion and balsamic vinegar to give a good flavour.
Pork belly, Tea bag, Onion, Balsamic vinegar, Mirin, Soy sauce
HOME
The tinned cod roe is quite large, so this is another way to use this wonderful ingredient. It goes well with pasta, try it and see.
Long pasta, Cod roe (200g tinned), Milk, Creme Fraiche, Cayenne pepper, Dashi broth (concentrated), Anchovy paste, Parsley, Nori seaweed
HOME
This dish is supposed to sound nice and fancy so I'm using lots of fresh ingredients. Try it out on a special occasion.
Monkfish, Scallops, Bordier seaweed butter, Flour and potato starch, Black truffle, Pesto, Olive oil, Mashed potato, Milk, Warmed vegetables, Salt & pepper
HOME
I used leftover rice to make a risotto with one lethal weapon: Sacla Truffle Pesto. With crushed nuts and grated cheese, it tastes and smells so good ...
Leftover cooked rice, Onion, Bacon rashers, Mushrooms, Butter, Milk, Vegetable stock granules, Truffle pesto, Nuts (walnuts, almonds), Hard cheese, Rocket, Salt & pepper
HOME
I enjoyed this in an exclusive Japanese restaurant. It takes a bit of time to cook at home but it's worth it.
Whole sea bream , Kombu seaweed, Water, Bonito flakes, Salt, Light soy sauce, Somen noodles, Spring onion or leek, Carrot, Lime
HOME

Similar Recipe

Such a satisfying and hearty dish, you won't go hungry after this!
Cod fillets, Salt & pepper, Flour, Butter, Vegetable oil, Mustard sauce:, Onion, Garlic, White wine, Chicken stock, Single cream, Wholegrain mustard, Parsley
Tobuchan
HOME
The tomatoes and capers bring this skate dish alive.
Skate wings, Cherry tomatoes, Capers, Finely chopped parsley, Olive oil, Butter, Garlic, Anchovy fillets, Salt & pepper, Flour
Mizue
PRO
Add tinned mussels into your favourite potato wedges, it's delicious!
Potatoes , Olive oil, Smoked mussels tin, Salt (for boiling), Sea Salt, Black pepper, Garlic, Dried chilli, Parsley
The sourness of the vinegar and lemon juice really makes this dish.
Asparagus, Anchovy fillets, Garlic, White fish fillets, Cured ham slices, Lemon slices, Red wine vinegar, Olive oil, Salt & pepper, Rosemary
yhiranuma
PRO

All New Recipes

All you have to do is pour the sweet and sour leek sauce onto deep fried chicken, both easy and delicious.
Chicken pieces (breast or thigh), Leek, Soy sauce, Sake (or white wine), Ginger (grated), Egg yolk, Corn starch, Vegetable oil, 【Leek Sauce】, Vinegar, Mirin, Sugar, Garlic (finely chopped), Sesame oil
Tobuchan
HOME
The only effort required is shredding the cabbage. Once you've cleared that, all you have to do is add the sauce and mix well into the cabbage. The result is amazingly delicious.
Cabbage (sweetheart), Tuna (in oil tin 140g), Salt, Soy sauce, Sugar, Vinegar, crushed sesame seeds, Sesame seeds, Chilli powder
KitchenCIB
HOME
I put a lot of my favourite broccoli in my favourite bulgogi, it's a delicious sweet and spicy sauce.
Broccoli, Onion, Beef (for steak), Carrot, Garlic, Ginger, Spring onions, Salt (for boiling broccoli), Soy sauce, Sugar, Sesame oil, Soy sauce for finishing, Crushed sesame seeds
KitchenCIB
HOME
Traditional cuisine from Alsace, France. Originally fermented cabbage was a preserved food. Sour cabbage is often eaten in Alsace and Germany, once you get used to it, you'll be addicted to it!
Cabbage (sweetheart), Onion, Sausages, Bacon rashers, Garlic, Olive oil, Salt and pepper, White wine, White wine vinegar, Cumin (if you have), Bay leaf (if you have), Wholegrain mustard
It's similar to a Ratatouille in France, but the point is that caponata is sweet and sour with sugar and vinegar. It is best to put it on bread and eat it.
Aubergine, Tomatoes (medium), Onion, Garlic, Capers, Olives (green), Olive oil, Salt and pepper, Fresh chilli, Sugar, Vinegar, Basil
You can find John West's "Dressed Crab" in supermarkets. This is an excellent seasoning.
Dressed crab(John West), Broccoli (small), Surimi (crabsticks), Leek, Vegetable oil, Egg, Salt (for boiling), Chicken stock, Salt, Sake (white wine), Corn starch (in water), Milk
KitchenCIB
HOME