Recipe by Aqua Grill

JACKSONVILLE, Fla. – Pan Seared New Bedford Sea Scallops
Heirloom Tomato Jam – Cauliflower Puree – Pistachio Brown Butter

Ahi Tuna Tartare
Red radish – Orange – Celery Leaves – Mango Puree – Baby Radish Sprouts

Pan Seared New Bedford Sea Scallops

Cauliflower Puree

• 2 tablespoons unsalted butter
• 1 large  yellow onion, thinly sliced
• 4 medium cloves garlic, chopped
• 1 (2# avg) head cauliflower, trimmed and cut into florets
• 2 cups heavy cream or chicken stock
• Kosher salt

Instructions

• In a large saucepan, melt butter over medium-high heat. 
• Add onion and garlic and cook, stirring often, until softened and translucent, about 5 minutes.
• Add cauliflower, cream and/or stock. 
• Cover and let simmer until cauliflower is tender approx 5 to 6 minutes. Then uncover and reduce liquid by one third.
• Using a blender blend the cauliflower and liquid to form a very smooth purée.
• Season with kosher Salt.

Heirloom Tomato Jam

• 1 1/2 pounds chopped ripe heirloom tomatoes
• 1 cup white sugar
• 2 tablespoons freshly squeezed lemon juice
• 1 cup white balsamic vinegar
• 1oz chopped basil
• Kosher salt

Instructions

• Add all ingredients except basil to a medium heavy bottomed pot stirring to combine. 
• Bring mixture to boil over medium-high heat, reduce heat to low, and simmer for 1 hour and 15 minutes. The mixture will start out watery but reduce to a jam-like consistency. 
• Stir occasionally to avoid burning the bottom. 
• Season with kosher salt.
• Let mixture cool completely then add basil.

Pistachio Brown Butter

• 8oz Unsalted Butter
• 4oz Pistachios
• Kosher Salt

Instructions

• Toast Pistachios in oven at 350 for approx 15 minutes.
• To make brown butter (also called beurre noisette), simply start melting butter over medium heat. Use a pan with a light-colored bottom so you can keep track of the color. 
• Swirl the pan occasionally to be sure the butter is cooking evenly. As the butter melts, it will begin to foam. The color will progress from lemony-yellow to golden-tan to, finally, a toasty-brown. 
• Once you smell that nutty aroma, take the pan off the heat and transfer the browned butter into a heat-proof bowl along with the nuts.

Tuna Tartare

Ingredients

•   1lb  Fresh Tuna Loin
•   2oz Celery leaves, Chopped
•   2 Red Radishes, Chopped
•   1 Orange
•   Kosher Salt
•   Black Pepper
•   1 Tbsp Fresh Parsley, Chopped
•   2 Tbsp Olive Oil

Mango Sauce

•   1 whole mango
•   1 tsp sugar
•   1 tsp lemon juice

Instructions

• Mince the fresh tuna and add chopped celery leaves and radishes to it. 
• Squeeze orange juice, salt, pepper, parsley and olive oil to the minced tuna.
• Clean the mango. Blend it with sugar and lemon juice, strain.