Monkfish Scallops On A Bed Of Lima Bean Puree With Basic Pistou

Monkfish was a very popular dish at La Colombe d’Or, undergoing various transformations depending on seasons and chefs. In my book, “Life of a Restaurant” I offer four different monkfish preparations, freely mixing a decade of garnishes. This one is my favorite.

Menu

Monkfish Scallops
Lima Been Purée*
Basil Pistou**
Roasted Grape Tomatoes
Wine: Oyster Bay Sauvignon Blanc 2010
Dessert: Bahlsen Dark Choco Leibniz Cookies

*See recipe, January 25, 2011 post under “Spicy Indian Chicken Meets Soothing Lima Bean Purée.” I usually make double portions of lima bean purée because I like its taste and looks. Properly stored, it will keep in the refrigerator for 3 days and in the freezer for 3 months.

Basil Pistou**

**Although I have a recipe for basil pistou in my book, I didn’t bother to make it myself and bought it ready-made from Citarella.

Cooking Monkfish

1/2 pound monkfish, sliced on the bias into 1-inch scallops, about 8 pieces)
2 bay leaves
Salt and white pepper
Snipped chive

In a saucepan, place enough water to cover the monkfish scallops. Add the bay leaves and salt, and bring to a boil. Reduce heat. Add the monkfish scallops. Poach, uncovered, for 1 minute per side. (Monkfish tends to get tough easily. Don’t overcook!)

Presentation

Make a circle about 4 inches round on 2 individual plates with the basil pistou. Fill the circle with lima bean purée. Place scallops in the middle. Season with salt and white pepper. Garnish with chives.

To counterbalance all that greenery, I served roasted grape tomatoes on the side.