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Spiedinos

Ed Baines from Ed Baines...Chefs At Sea
Ed Baines guarantees success on a stick with these mouth-watering skewers of meaty monkfish, juicy scallops and crisp bacon-wrapped ciabatta

Spiedinos

Method

1. Cut the monkfish into 6 equal sized cubes, season lightly with salt and freshly ground black pepper and set aside.

2. Cut the ciabatta in half and then into chunks the same size as the monkfish.

3. Place the ciabatta chunks into a bowl, add the olive oil and stir well. Wrap a strip of pancetta around each chunk of bread.

4. Lightly season the scallops.

5. Thread the monkfish, pancetta-wrapped bread and scallops alternately onto the dried fennel sticks or skewers (two of each per skewer).

6. Season the spiedinos and place on the hottest part of the barbecue. Grill for 8-10 minutes on each side, until cooked.

7. Squeeze a little lemon juice over the spiedinos and serve immediately.

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Serves: Makes six skewers

Prep: 15 min
Cook: 10 min

Ingredients
900g monkfish tail, bone removed
salt and fresh ground black pepper
1 ciabatta loaf
4 tbsp extra virgin olive oil
12 slices pancetta or bacon
6 dried fennel sticks (or long skewers)
12 scallops with corals, shelled and cleaned
juice of 1-2 Lemons