some canola or grape seed oil in a hot pan.
Season the scallops and add them to the pan
for 2 minutes on a medium flame until the scallops
are browned. Turn the scallops over and turn
off the flame. Let the scallops sit for another
30 seconds to cook through and then remove them
from the pan to a warm platter.
the Monkfish Liver Sauce
2 T of diced bacon with some finely diced shallots
for a few minuteds until shallots are caramelized.
Slice the monkfish liver in 1 inch pieces and
season with salt and pepper. Add a bit of butter
to the pan and saute the monkfish liver until
browned on outside. Add 1/2 cup madeira wine
and cook till reduced by half. Puree the mixture
until the sauce is smooth. Then pass through
a sieve. Note: if sauce is too thick it can
be thinned with a little chicken or vegetable
the Swiss Chard
Trim the stems and clean the swiss
chard. Par-boil for 2 minutes and
refresh in cold water and squeeze
dry. Set the swiss chard aside till
ready to use. Add some reserved bacon
to a pan and reheat the swiss chard,
add 1/2 tsp sugar, 1/8 cup madeira
and 1 tablespoon of balsamic vinegar.
Season with salt and pepper.
Place the sauce in the
center of a plate. Place the swiss
chard on top of the sauce and add
This dish can take either
a light red or white. We suggest a
Vognier from California.