Scallop and monkfish succotash

Exec chef Neil Haydock loves a good succotash – a North American Indian dish consisting of beans and kernels. To get a taste of Neil’s menu, book your table in Zacry’s restaurant at Watergate Bay Hotel.

Scallop and monkfish succotash

Serves four as a main

Ingredients

12 scallops, shelled, cleaned and roe removed
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 tomato peeled and de-seeded
Salt and sweet paprika 50/50
Olive oil

Scallop and monkfish succotash

Method

Prepare the monkfish tail by removing the membrane and the bone.

Cut the monkfish fillets into medallions a similar size to the scallops.

Place the peas, beans and sweetcorn into a saucepan. Add the stock and bring to a simmer.

Chop the chives, tarragon and parsley and add to the stock.

Check for seasoning and remove from the heat to infuse.

Add the cooked kale, picked samphire and tomato.

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.

When golden place into the stock and back onto the heat to finish cooking.

Serve immediately.

Scallop and monkfish succotash

Hints and tips

The word succotash comes from an native language spoken by North East, American Indians meaning crushed corn.

The dish has been adapted down the ages to include many different ingredients especially from the legume family (peas, beans, lentils, etc) which add colour and flavour.

It can be served on its own in the more traditional manner or used as a base for meat or fish.

Neil first came across it on his travels through the USA at a restaurant called Husk in Charleston, South Carolina were it was used to complement grilled flatiron steak using chicken stock as a base to bring together the many varieties of peas, beans and corn.

I like to prep the monkfish and scallops the day before this allows them to dry a little which in turn lets them firm up and gives a more golden colour when pan frying.

Neil Haydock is executive chef at Watergate Bay Hotel’s Zacry’s, The Living Space and The Beach Hut restaurants.

2 thoughts on “Scallop and monkfish succotash

  1. Sarah barnett

    Fantastic hotel for families. Really loved my stay last summer. Food and service amazing. My daughter enjoyed her surfing at the Extreme Academy. Will be returning soon.

    Reply
    1. sarah Post author

      We’re so pleased to hear this Sarah and will pass your feedback on to our teams. We hope to see you again very soon. Team WGB

      Reply

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