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RECIPE: scallops & ahi tuna tartare

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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.