Monkfish and scallop spiedini recipe
 Monkfish and scallop skewers with aromatic grilled vegetables make a wonderfully light meal. 1 tbsp olive oil1 large red pepper, cut into 2cm strips1 aubergine, cut into 1cm rounds 2 small courgettes, cut into ½cm strips1 tbsp medlar or apple cider vinegar3 tbsp olive oilhandful fresh basil leavessalt and freshly ground black pepper 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 2 large rosemary sprigs4 extra-large scallops, cleaned and trimmed200g/7oz monkfish tail, cleaned and cut into 4 pieces2 tbsp olive oil100g/3½ oz baby plum tomatoes, quartered1 tbsp capers½ garlic clove, thinly sliced1 tbsp chopped flat leaf parsleysalt and freshly ground black pepper 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 Method To make the grilled vegetables, heat a griddle pan until smoking hot, rub the oil onto the aubergine, pepper and courgettes and griddle in batches, until soft and tender. Be careful not to crowd the pan. Set aside to cool slightly. Mix the vegetables with the vinegar, olive oil and basil. Season with salt and pepper and set aside. To make the monkfish and scallop spiedini, preheat the oven to 180C/160C Fan/Gas 4.Strip the needles off the rosemary sprigs so there is just a clump of needles on the top of each sprig. Push the rosemary through the middle of the monkfish then do the same with the scallop. Repeat this so you have 2 scallops and 2 pieces of monkfish on each sprig. Heat a non-stick pan and rub the skewers with 1 tablespoon of olive oil and season with salt and pepper. Put the skewers into the hot pan and cook for 1–2 minutes, so the fish and scallops have a little colour. Add the tomatoes, capers, garlic and parsley to the pan and put in the oven for 3–5 minutes, or until the fish is cooked through. Remove from the oven and drizzle with 1 tablespoon of olive oil. To serve, put the skewers onto a warmed plate and cover with the tomato mixture and the grilled vegetables alongside. To make the grilled vegetables, heat a griddle pan until smoking hot, rub the oil onto the aubergine, pepper and courgettes and griddle in batches, until soft and tender. Be careful not to crowd the pan. Set aside to cool slightly. To make the grilled vegetables, heat a griddle pan until smoking hot, rub the oil onto the aubergine, pepper and courgettes and griddle in batches, until soft and tender. Be careful not to crowd the pan. Set aside to cool slightly. Mix the vegetables with the vinegar, olive oil and basil. Season with salt and pepper and set aside. Mix the vegetables with the vinegar, olive oil and basil. Season with salt and pepper and set aside. To make the monkfish and scallop spiedini, preheat the oven to 180C/160C Fan/Gas 4. To make the monkfish and scallop spiedini, preheat the oven to 180C/160C Fan/Gas 4. Strip the needles off the rosemary sprigs so there is just a clump of needles on the top of each sprig. Push the rosemary through the middle of the monkfish then do the same with the scallop. Repeat this so you have 2 scallops and 2 pieces of monkfish on each sprig. Strip the needles off the rosemary sprigs so there is just a clump of needles on the top of each sprig. Push the rosemary through the middle of the monkfish then do the same with the scallop. Repeat this so you have 2 scallops and 2 pieces of monkfish on each sprig. Heat a non-stick pan and rub the skewers with 1 tablespoon of olive oil and season with salt and pepper. Put the skewers into the hot pan and cook for 1–2 minutes, so the fish and scallops have a little colour. Add the tomatoes, capers, garlic and parsley to the pan and put in the oven for 3–5 minutes, or until the fish is cooked through. Heat a non-stick pan and rub the skewers with 1 tablespoon of olive oil and season with salt and pepper. Put the skewers into the hot pan and cook for 1–2 minutes, so the fish and scallops have a little colour. Add the tomatoes, capers, garlic and parsley to the pan and put in the oven for 3–5 minutes, or until the fish is cooked through. Remove from the oven and drizzle with 1 tablespoon of olive oil. To serve, put the skewers onto a warmed plate and cover with the tomato mixture and the grilled vegetables alongside. Remove from the oven and drizzle with 1 tablespoon of olive oil. To serve, put the skewers onto a warmed plate and cover with the tomato mixture and the grilled vegetables alongside.