Halibut, fregola and scallops
Item 1 of 1
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.
First published in 2015
Ingredients
Metric
Imperial
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
SAVE RECIPE
Method
1
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
2
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
3
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
4
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
5
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
6
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
First published in 2015
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