Tuna And Scallops With A Lime Butter Reduction Food

SEARED SEA SCALLOPS WITH GINGER-LIME BUTTER

Steps:

• Heat oven to 400 degrees. Wash sweet potatoes and wrap them tightly in foil. Roast until tender, 45 minutes to 1 hour. (If you are using larger sweet potatoes, they may require 15 minutes more in the oven.)
• Using a paring knife, remove the small hard "foot" from the edge of each scallop. Pat scallops dry and season on both sides with salt and pepper.
• Put on a medium pot of salted water to boil for the greens.
• Meanwhile, make the ginger butter: Combine butter, ginger, chile and lime zest and juice and stir together until well incorporated. Season with salt to taste. Set aside.
• Take a cast-iron skillet large enough to hold the scallops without crowding and place over medium-high heat. Add a film of olive oil. When the oil is nearly smoking, add the scallops in one layer and let them sizzle. Reduce heat to medium and continue to cook for at least 5 minutes. Use a small spatula to check the scallops as they brown, allowing them to color gradually. They should be quite crisp and well caramelized. Turn off heat and flip scallops. Leave in pan until firm to the touch.
• While the scallops are cooking, blanch the bok choy: Cook it for 1 minute in the salted boiling water, then drain and blot on a kitchen towel. Keep warm.
• Remove and place scallops, browned side up, onto warmed serving plates. Surround with the bok choy leaves and halved or sliced sweet potatoes.
• Quickly warm the butter in the cast-iron pan and spoon over everything. Sprinkle with cilantro if desired.

LIME BUTTER SAUCE

Steps:

• Purée garlic with lime juice, salt, and pepper in a blender until smooth. With motor running, add melted butter and blend until emulsified, about 30 seconds.

TUNA AND SCALLOPS WITH A LIME BUTTER REDUCTION

Steps:

• Using a large, heavy bottomed pan, pour in 1 T olive oil and, over high heat, bring it to the smoking point. Season the tuna with a little salt and freshly ground white peppeer. 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 tosss the scallops in the pan over moderate heat until they are just warmed through. Set aside in the open at very low heat. Wipe the pan clean and raise thee 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 aside. To serve, place on tuna steak on each serving plate. Top each one with 4 scallops and 1 T salmon caviar. Reheat the sauce if needed, whisking continuously. Pour a little sauce on each plate.

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.

CREAMY LEMON BUTTER SAUCE FOR FISH AND SEAFOOD

Steps:

• In small saucepan, heat wine and shallot. Bring to a boil and reduce over medium-high heat until only 2 tablespoons of liquid remain.
• Reduce heat to low and whisk in butter, a few pieces at a time, until sauce is smooth and all the butter is incorporated.
• Whisk in cream and lemon juice. Keep warm in the top of a double boiler set over hot water until serving time.

SCALLOP CEVICHE

Steps:

• Combine scallops, clementines, tomato, red onion, scallions, lemon juice, lime juice, garlic, cilantro, and olive oil in a large bowl. Season with salt. Refrigerate until flavors combine, stirring occasionally, about 2 hours.

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

LIME BUTTER

Steps:

• Let butter soften to room temperature.
• Beat in other ingredients.
• Pack butter into molds or crocks or form balls with a melon baller.
• Chill for at least 3 hours before serving.
• Can be stored for upto 1 month in the refrigerator or 3 months in the freezer.