Watergate Bay Hotel’s scallop and monkfish succotash

• 1kg monkfish tail • 200g peas podded

and cooked

• 200g cooked black

eyed beans

• 200g broad beans

skinned cooked • 200g cooked haricot

blanc beans

• 200g cooked

sweetcorn

• 1 litre shellfish stock

or chicken

• 10g chives

• 3g tarragon • 10g flat leaf parsley • 500g kale/spinach, picked, blanched in boiling water and refreshed in ice water • 10g picked samphire

tips

• 4 plum tomatoes,

peeled and de-seeded • Salt and sweet

paprika 50/50

• Olive oil

• 12 scallops, shelled, cleaned and roe removed

Method (serves four)

1. Prepare the monkfish tail by removing the membrane and bone. Cut the monkfish fillets into medallions a similar size to the scallops. 2. Place the peas, beans and sweetcorn into a saucepan. Add the stock and bring to a simmer. 3. Chop the chives, tarragon and parsley and add to the stock. Check for seasoning and remove from the heat to infuse.

4. Add the cooked kale, picked samphire and tomato.

5. Season one side of the scallops and monkfish medallions with the sweet paprika and salt, and pan-fry that side in a preheated skillet with a little oil.

6. When golden, place into the stock and put back onto the heat to finish cooking. Serve immediately.

Created by Neil Haydock, executive chef at Zacry’s restaurant, Watergate Bay Hotel (watergatebay.co.uk).