Tuna And Scallops With A Lime Butter Reduction Recipes

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.

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.

SEARED SEA SCALLOPS WITH LIME-GINGER SAUCE AND CARAMELIZED ENDIVE

Steps:

• To make the endive, melt the butter in a large nonstick skillet over medium-low heat. Season the endive with salt and pepper and place cut side down in the skillet. Cook until lightly browned on the bottom, about 8 minutes.
• Sprinkle the sugar and lime juice over the top and cook, turning occasionally, until the endive are caramelized and tender when pierced with a knife, about 15 minutes longer. Cover and keep warm (can be prepared ahead and reheated in the oven).
• To make the scallops, heat the oil in a large skillet over medium-high heat. Season the scallops with salt and pepper, place them in the skillet and sear until lightly browned and warm in the center, about 1 minute per side.
• To make the sauce, combine the shallot, garlic, ginger, lime juice and port in a nonreactive saucepan over medium-high heat. Simmer until nearly all of the liquid has evaporated, about 3 minutes. Add the cream, bring to a boil and remove from the heat. Whisk in the butter a few pieces at a time until all is incorporated. Strain the sauce and season with salt, pepper and a touch of cayenne. Keep warm.
• To serve, place 1 endive half on each of 6 plates. Divide the scallops among the plates and spoon the sauce over and around them. Sprinkle with the scallions and tomato. Serve immediately.

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.

CANADIAN LIVING'S LIME-BUTTERED SCALLOPS IN PHYLLO

Steps:

• Preheat oven to 400F degrees.
• First, make Phyllo Baskets: Lightly brush each phyllo sheet with butter.
• Stack and cut into 4 rectangles.
• Press each rectangle gently into 4 large muffin cups, leaving empty cup between each to allow for overhang.
• Bake in preheated oven for about 5 minutes or until golden; transfer to rack and let cool.
• Cut scallops in half crosswise if they are large; sprinkle with salt and pepper.
• In large nonstick skillet, melt butter over medium-high heat and cook scallops and lime leaves (if using), stirring gently, for about 5 minutes or until scallops are firm but still slightly opaque.
• With slotted spoon, transfer to plate and set aside.
• Add gin, lime rind and juice to skillet and bring to a simmer.
• Return scallops to skillet, turning gently to coat; heat through.
• Remove lime leaves and discard.
• Spoon scallops and liquid into phyllo baskets and serve immediately.

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