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Print this Recipe    Fondue 16

SEAFOOD KEBABS

8 large scallops
625g (1 1/4 lb) monkfish, boned
seasoned flour

30g (1 oz / 6 teaspoons) butter
1 shallot, finely chopped
155ml (5 fl oz / 2/3 cup) dry white wine
2 teaspoons chopped fresh tarragon
salt and pepper
4 tablespoons single (light) cream

Remove the coral parts from scallops and reserve. Cut white parts
in half. Cut monkfish into bite-sized pieces. Toss scallops and
monkfish in seasoned flour. Thread one piece of scallop and 2 pieces
of monkfish onto 16 bamboo skewers and keep in the refrigerator
until needed. (These will be cooked in the hot oil later.)

To make tarragon wine sauce, melt butter in a saucepan. Add shallot
and cook until soft, then add reserved scallop corals and cook over
a gentle heat for 5 minutes. Pour in wine, add tarragon and season
with salt and pepper. Simmer for 5 minutes. Puree sauce in a
blender or food processor until smooth, then return to saucepan,
stir in cream and reheat before serving.

(Serves 4)

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