Scallops and Monkfish in a Mussel Cream Sauce

Cut out the central bone from the monkfish, trim and cut into ¾ inch/2 centimetre thick medaillons. Unless small, slice the scallopes into two. Season the flour with salt and pepper and mix.

Prepare the mussels, removing beards and discarding unclosed ones. Put in a saucepan along with the white wine, bring to a simmer, cover and steam for a few minutes. Discard any unopen mussels, pour off mussel juice to a separate small saucepan. Recover the mussels saucepan to keep warm.

Add ¾ of the cream to the mussel juice along with the parsley chopped. Season with salt and pepper to taste. Lemon juice? Extra seasoning?

Meanwhile cut the brocolli into small florets and quickly steam until softer but still firm and drain. Put the tagliatelli on to boil in plenty of salted water.

Lightly flour the monkfish and saute in the oil in a large pan for around five minutes until very lightly golden brown. Add the scallopes after around three minutes (these will not brown very much). Take out the fish and keep warm.

Drain the tagliatelli when cooked. Stir in a teaspoonful of oil, very lightly season and keep warm in the covered cooking sauce pan.

Add the broccoli florets to the fish pan adding more oil if necessary, and quickly saute for a couple of minutes turning a couple of times.

Re-warm the parsley sauce. Add the fish to the serving plates, pour over the sauce not swamping the fish no more than a ¼ inch deep. Add four or five mussels, and three or four brocolli florets to each plate. Serve immediately with the tagliatelli.