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Brochettes of Scallops, Monkfish and Bacon



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“Scallops are expensive, so they should be treated with some class.
But then, I suppose that every creature that gives his life for our
table should be treated with class.”

~ Jeff Smith

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Brochettes of Scallops, Monkfish and Bacon

Ten Vineyard Lunches

1988 by Richard Olney, Interlink Books


“In wine regions where little or no white wine is made, vignerons prefer to ignore the rules that forbid the marriage of red wines with seafood and non are the worse off for that. In May and June, when shad is fished from the Gironde, it appears, grilled, at all tables, as often as not accompanied by a red wine. It is also at this season that elvers (‘pibales’ or ‘civelles’), translucent, thread-like baby eels, wrap themselves by the millions into balls and roll across the ocean floor, from their birthplace in the Sargasso Sea, and up the mouths of certain rivers, of which the Gironde is one; warmed in olive oil, until opaque and white, with a couple each
of bruised garlic cloves and tiny hot red peppers. elvers are a great delicacy,
equally well accompanied by a firm white wine or a relatively young, cool red
wine without excessive tannins.
The choice of seafood for brochettes depends mostly on the firmness of the flesh
and the adaptability of its form to being cut into cubes of similar size. Salmon
lends itself well and its pronounced and personal flavor is very much at home
with a red wine – dill goes well with salmon but, perhaps, less well with red
wine. Large shrimp are a possibility. If another herb is preferred to the fresh
fennel, crumbled, dried oregano flowers are a good choice for a very different
effect. Disposable bamboo skewers 12 inches long are practical.”

Serves 4

12 sea scallops
About 10 ounces monkfish fillet, cut into
pieces of approximately equal size
3 bacon slices, cut into squares

For the marinade:
Olive oil
Chopped wild fennel leaves
Salt and freshly ground pepper

Toss all of the ingredients together and leave to marinate for from 15
minutes to 1 hour. Alternate the scallops and pieces of monkfish on the skewers with a square of bacon between each and grill for 10 to 12
minutes, or until the fish is opaque and firm to the touch. If grilling on
a tray beneath a heat source with heat from beneath also, they need
not be turned. Over embers, the most practical method is to enclose
them in a double-faced grill that is turned after 5 minutes or so.

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