The beauty and the beast a.k.a scallops and monkfish

This dish contains a lot of different ingredients but you can prepare most of the things in advance which makes it fairly easy to cook. You can also serve the pea-puree and the scallops as a starter.

Scallops, monkfish, artichoke, pea-puree and noilly prat sauce


  • 500 g monkfish, fillets
  • 4 scallops
  • 250 g small green peas
  • 4 small artichokes (cooked) or canned artichoke
  • 1 dl noilly prat (dry vermouth)
  • 3 shalots, finely chopped
  • 50 g mushrooms, finely chopped
  • 1 dl cream
  • 1 garlic clove, finely chopped
  • parsley
  • chicken stock
  • a pinch coriander seeds
  • grape seed oil
  • chives finely chopped

Start with the sauce: heat the oil and add mushrooms, coriander, garlic, parsley stems, and 2/3 of shalots and sweat for 4 min.  Pour the Noilly Prat into the pan and reduce it till half remains. Add 1 dl chicken stock and the cream and boil it for 3 min. Set a side for 10 min and then strain through a fine sieve. Before serving heat the sauce.

Heat 5 dl chicken stock with the rest of the shalots. When it boils, add the peas. Let it cook for 2 min, then remove the liquid and mix the peas with the cooked shalots, some butter, salt and pepper. Keep warm

Cut the monkfish into 4 pieces. Bake in the oven of 100 degrees until the inside temp is 50 degrees (takes about 20 min). Flavor with salt and pepper and garnish with chives.

Fry the artichoke in a pan with olive oil and a garlic clove. Takes 5 min.

Fry the scallops 1 min on each side.

We served the dish with a dill-parsley oil (2 dl olive oil mixed with a lot of dill and parsley).

Music: Listening to Säkert! Facit