Best Tuna And Scallops With A Lime Butter Reduction Recipes

RARE SEARED TUNA AND SCALLOP, TARO ROOT CHIPS AND SEA URCHIN SAUCE

Steps:

• Preheat oven to 350 degrees. Thinly slice the taro root and place on a roasting pan. Brush with clarified butter. Sprinkle with thyme, garlic and salt and pepper. Bake in oven until golden brown. Fry scallops in sesame oil. Sear the tuna on all 4 sides and let rest for 35 minutes.
• Place chopped mushrooms in a roasting pan and pour the sashimi oil on top and roast for approximately 5 minutes in a 400 degree oven.
• Bring everything to a boil in a saucepan.
• Bring chicken stock, fish stock and shallot to a boil. Add the soy sauce and reduce. Add heavy cream and butter. Mix in sea urchin.
• To Serve: Place 1 taro root chip on top of the plate, place 3 slices of tuna (per person) and 1 whole scallop. Garnish with mushrooms, pour the warm sashimi oil on top of the tuna and scallops. Pour the sea urchin sauce around the tuna and place 1 chip on top.

BAKED GRUYERE SCALLOPS RECIPE

Steps:

• 1) Saute scallops in 2 tablespoons butter in a large skillet 2 to 3 minutes. Drain and set aside. 2) Saute onion and mushrooms in remaining 2 tablespoons butter in skillet until tender; remove from heat. Add scallops, cheese and remaining ingredients; stir well. 3) Spoon mixture evenly into four lightly greased au gratin dishes. Broil 5 1/2inches from heat 2 to 3 minutes or until browned. Per serving: Calories 344, Fat 19.2g, Cholesterol 96mg, Sodium 375mg

LAZY DAYS RESTAURANT FISH WITH KEY LIME BUTTER SAUCE

Steps:

• Place the water, wine and key lime juice in a large saucepan over a high heat and reduce by half, about 5 minutes.
• Add the garlic power. Add pepper to taste. Cut the butter into pats about the size of 1 tablespoon. Reduce the heat to low. Add one pat butter and whisk until the butter is incorporated. Add another pat and continue until all of the butter is used.
• Mix the water and cornstarch together and add to the sauce. Raise the heat to medium and stir until the sauce thickens and a few bubbles appear. Set aside while the fish cooks.
• Mix the eggs and water together in a small bowl (whisk vigorously til combined).
• Place the flour on a plate and dip the fish fillets into flour, coating both sides.
• Dip the fish into the egg wash.
• Place the bread crumbs on a second plate and coat the fish with bread crumbs, making sure both sides are coated.
• Heat 4 tablespoons of the Key lime butter sauce over medium-high heat in a skillet large enough to hold the fish in one layer. Add the fish and sauté for 4 minutes. It should be golden. Turn the fish and sauté for 4 minutes for 1 inch thick fillets. Sauté 2 minutes longer for thicker fish or 2 minutes less for thinner fish. The fish is cooked when the flesh is opaque, not translucent. (I had trouble sauteing in the sauce, and did use olive oil or coconut oil here).
• Place the fish on 4 dinner plates. Spoon the sauce over the fish. Sprinkle the tomatoes, scallions, parmesan cheese and parsley over the fish.
• Note: I have had the best success with setting up all ingredients before cooking. My prep time and cook time may be a bit off only because I make it an event and take my time so I guessed at both as if I was trying to get the job done normally. The ingredients are copied verbatim from book, and are in order of use, and I thought a bit confusing at first, but it works! Lastly, use real butter, good fish and fresh herbs and cheese. It makes all the difference.

TUNA WITH WASABI LIME BUTTER SAUCE

Steps:

• Arrange tuna steaks in one layer in a shallow dish and lightly brush both sides with oil.
• Spread peppercorns and dill evenly on both sides of tuna and marinate 20 minutes.
• Grill tuna on a oiled rack set about 5-6 inches over glowing coals. 3 minutes on each side for medium-rare fish. (Alternatively, grill tuna in a preheated oiled well-seasoned ridged grill pan).
• Make sauce while tuna marinates:.
• In a heavy saucepan combine scallions, coriander, lime juice, soy sauce and wasabi paste and bring to a boil.
• Reduce heat to low and whisk in butter, 1 piece at a time, lifting pan from heat occasionally to cool mixture and adding each new piece before previous one has melted completely. (Do not allow sauce to simmer. Sauce should not get hot enough to seperate).
• This dish goes well served with garlic mashed potatoes and french green beans.

LIME GINGER SCALLOP SAUTE

Steps:

• To make the lime-ginger butter, stir the first four ingredients in a small bowl until smooth. Refrigerate until firm, about one hour.
• Heat the oil & the butter in a large skillet over high heat. Add the scallops and stir until golden. Pour off the fat.
• Stir in the lime juice & cook for 1 minute.
• Lower heat and stir in lime-ginger butter, 1 tbsp at a time. Cook just until a thick sauce forms.
• Stir in walnuts, sprinkle with parsley & serve.

KEY LIME BUTTER SAUCE

Steps:

• Reduce the vinegar, wine, keylime juice, shallots, salt and pepper in a saucepan over medium heat until the liquid is nearly evaporated.
• Add the heavy cream and reduce by half.
• Cool the mixture to 140°F.
• Place the saucepan with the reduced mixture over extremely low heat and whisk in the butter tablespoon by tablespoon, whisking vigorously the entire time.
• Strain the sauce.
• Keep warm until ready to serve - do not allow the sauce to boil or it will separate.

TUNA AND SCALLOPS WITH A LIME BUTTER REDUCTION RECIPE

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.