Monkfish and scallop spiedini

Preparation time
less than 30 mins

Cooking time
10 to 30 mins

Serves
Serves 2

By Theo Randall

Ingredients

For the grilled vegetables

  • 1 tbsp olive oil
  • 1 large red pepper, cut into 2cm strips
  • 1 aubergine, cut into 1cm rounds
  • 2 small courgettes, cut into ½cm strips
  • 1 tbsp medlar or apple cider vinegar
  • 3 tbsp olive oil
  • handful fresh basil leaves
  • salt and freshly ground black pepper

For the monkfish and scallop spiedini

  • 2 large rosemary sprigs
  • 4 extra-large scallops, cleaned and trimmed
  • 200g/7oz monkfish tail, cleaned and cut into 4 pieces
  • 2 tbsp olive oil
  • 100g/3½ oz baby plum tomatoes, quartered
  • 1 tbsp capers
  • ½ garlic clove, thinly sliced
  • 1 tbsp chopped flat leaf parsley
  • salt and freshly ground black pepper