TUNA AND SCALLOPS WITH A LIME BUTTER REDUCTION RECIPE

Tuna and Scallops with a Lime Butter Reduction Recipe image

Provided by akselden

Number Of Ingredients 11

2 tablespoons olive oil
6 fresh tuna steaks, 4 to 6 ounces each
Salt and freshly ground pepper
24 fresh scallops
1 cup fish stock or light chicken broth
1/4 cup dry white wine
Juice of 3 small limes
1 stick butter, cut into pats and kept chilled
3 tablespoons lime~infused oil (optional) or plain olive oil
12 sea urchin roe sacs (fresh) or 6 tablespoons salmon caviar
Note: Sea urchin roe is available from Japanese markets; it is served in sushi bars

Steps:

Using a large, heavy-bottomed pan, pour in 1 tablespoon olive oil and, over high heat, bring it to the smoking point. Season the tuna with a little salt and freshly ground white pepper. Sear the tuna for about 20 seconds on both sides. Keep the steaks warm in an oven set to very low heat. Dry the scallops with a paper towel. Heat the remaining olive oil to the smoking point, and toss the scallops in the pan over moderate heat until they are just warmed through. Set aside in the oven at very low heat. Wipe the pan clean and raise the heat under it to high. Pour in the stock, white wine and lime juice. Bring the mixture to a boil and reduce it by one-third. Whisk in the cold butter and lime-infused oil. Keep whisking until the liquid boils. The sauce will not become very thick, but will hold together. Taste for seasoning (salt and pepper) and set to one side. To serve, place one tuna steak on each serving plate. Top each one with 4 scallops and 2 fresh urchin roe sacs (or 1 tablespoon salmon caviar). Reheat the sauce if needed, whisking continuously. Pour a little sauce on each plate. Serves 6.