Ingredients
- 900 g monkfish tails
- 1 ciabatta bread
- 4 tbsp extra virgin olive oil
- 12 pancetta, slices
- 6 fennel, sticks
- 12 fresh scallops, shelled, with their corals still attached
- 1 pinches black pepper
Description
For A Stylish Seafood Starter, Try Ed Baines's Luxurious Recipe For Scallop And Monkfish Skewers, A Delicious Combination Of Flavours
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