Spiedinos of Seafood
 
 
A delicious Tuscan barbecued dish for a lazy summer's day...
 
 
Makes 6 Spiedinos
 
900g Monkfish Tail (Bone, Skin and Membrane Removed)
1 Ciabatta Loaf
60mls Olive Oil plus a little extra for brushing
12 slices of Pancetta
12 Scallops preferable with their corals
Salt and Pepper
2 Lemons
6 Bamboo Skewers
 
 
 
Method
 
Soak the bamboo sticks in cold water for 30 minutes.
 
Take the prepared monkfish and cut it into 12 cubes. 
 
  Cut the ciabatta in half and then into 12 large chunks place in a bowl, pour over the olive oil mixing well to coat the bread.  Wrap a a slice of pancetta around each piece of ciabatta. 
 
  Take a bamboo stick and spear through the bread securing the pancetta,  then thread a scallop onto the stick followed by a chunk of monkfish repeat this until you have 6 pieces, 2 of each ingredient on each skewer.  Brush each skewer lightly with olive oil.
 
Season with salt and pepper.
 
Place the Spiedinos on the preheated barbeque.  Cook for approximately 5 minutes each side.
 
Serve with a lemon segment.
 
Delicious served with chargrilled vegetables.