12 medium fresh scallops, preferably bought live in the shell
1 monkfish tail, approximately 500 g (18 oz) in weight, boned and skinned
6 × 15 cm (6 in) rosemary branches
Maldon salt and freshly ground black pepper
Anchovy and Rosemary Sauce (see here)
2 lemons, cut into wedges
For six
For each spiedino you need 2 scallops and 2 cubes of monkfish. Pull the leaves off the rosemary stalks, leaving just the tufts at the end. Sharpen the other end into a point.
To prepare the scallops, place them, flat shell side down, on a board. Insert a sharp knife close to the hinge and prise open. Remove the whole scallop from the bottom shell by gently cutting, keeping the blade flat; use a gentle sawing motion. The whole scallop will now be cupped in the top curved half of the shell. Use a tablespoon and carefully scoop out the scallop; trim off the membrane. Wash, then pat dry.
Cut the monkfish into cubes roughly the same size as the scallops. Thread a scallop on first, making sure the rosemary stick goes through the white muscle part and the coral. Next thread on a piece of monkfish, then the other scallop, and finally the other piece of monkfish.
Heat a char-grill or griddle pan. When very hot, season the spiedini generously, then place on the hot pan and grill. Turn over after 3 minutes or when the spiedini no longer stick but have sealed and are brown. Season again, and grill for a further few minutes.
Serve the spiedini with Anchovy and Rosemary Sauce (see here) and wedges of lemon.