Halibut Recipe With Fregola & Scallops

Main
easy
2
1 hour 15 minutes

PT1H15M

The splash of colour on this plate hints at the wide variety of tastes and flavours contained within Alan Murchison's outstanding halibut recipe. Scallops feature alongside the fish, while the nutty flavour of fregola matches the seafood superbly.

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Ingredients

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Halibut and scallops

2 halibut fillets, skinless, each weighing 120g
2 king scallops
1 tsp fennel pollen
5 black olives, de-stoned and cut into strips
30ml of vegetable oil

Fregola

40g of pumpkin seeds, toasted
40g of pine nuts, toasted
5g of fennel seeds, soaked in warm water for 1 hour
200g of fregola
60ml of olive oil
30ml of lemon juice
2g of cayenne pepper
20g of flat-leaf parsley, finely sliced
20g of coriander, finely sliced

Roast cherry tomatoes

1 cherry tomatoes punnet
1 tbsp of sea salt
black pepper to season, ground
1 tsp caster sugar

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Method

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For the oven dried cherry tomatoes, preheat the oven to 120˚C/gas mark 1/2. Cut the tomatoes in half and place flesh side up on an oven tray. Combine the salt, pepper and sugar in a bowl and spread the mix evenly over the tomatoes. Leave in the oven for 90 minutes, or until they appear to be a little shrivelled and semi-dried

1 cherry tomatoes punnet
1 tbsp of sea salt
black pepper to season
1 tsp caster sugar

For the fregola, start by bringing a large pot of salted water to the boil. Once boiling add the fregola and cook for 8-10 minutes, or until al-dente. Strain and stir through all the remaining ingredients, leaving the the fresh parsley and coriander to add before serving

40g of pumpkin seeds
40g of pine nuts
5g of fennel seeds
200g of fregola
60ml of olive oil
30ml of lemon juice
2g of cayenne pepper

For the halibut and scallops, place a large frying pan on a medium to high heat and pour in some vegetable oil. Once hot, place the halibut in the pan until golden and then turn. Increase the heat and add the scallops to pan, turning after about 1 minute to make sure they have a deep golden colour

2 halibut fillets
2 king scallops
30ml of vegetable oil

Add the lemon juice to the pan and coat the seafood in the bubbling liquid. Remove from the heat, season and leave the fish to cook through

30ml of lemon juice

While the fish is finishing in the pan, warm the fregola through and add the fresh parsley and coriander

20g of flat-leaf parsley
20g of coriander

Place the fregola down the middle of the plate and place the halibut and scallops on top. Garnish with the olives, fennel pollen and tomatoes

5 black olives
1 tsp fennel pollen

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Alan Murchison

Alan Murchison began working in family-run hotels in Scotland at 14, but it was a stint at Inverlochy Castle in Fort William that gave him his first taste of cooking fine food.