Serves two


1 red pepper

1 yellow pepper

1 green pepper

2 tomatoes

1 spring onion

1 red chilli

Olive oil

2 cloves of fresh crushed garlic

1 teaspoon of fresh chopped coriander

Salt and pepper for seasoning

2 fillet of Monkfish

6 Scallops out of the shell

Balsamic reduction for dressing (optional)

1 whole lemon

1 teaspoon of tandoori powder

20g blue cheese


  • Dice the peppers, chilli, onion and tomatoes.
  • Add in garlic, coriander and seasoning.
  • Dice the blue cheese and mix in.
  • Add two tablespoons of olive oil to moisten
  • Slice the monkfish evenly into six medallions
  • Heat pan with olive oil and a teaspoon of butter
  • Panfry the medallions for three minutes either side seasoning with salt, pepper, tandoori spice and a lemon juice.
  • Allow rest for a minute while scallops are cooking
  • Heat the pan on high heat with oil and butter again.
  • Sit the scallops evenly around the pan.
  • Season with black pepper, sea salt and lemon juice.
  • Once both the monkfish and scallops are cooked sit on towelling to drain excess juice.
  • Assemble on the plate.
  • Sprinkle the blue cheese salsa over the fish
  • Garnish with balsamic reduction and a wedge of lemon.
  • Serve