Rare Seared Tuna And Scallop Taro Root Chips And Sea Urchin Sauce Recipes

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SESAME CRUSTED SEARED TUNA



Sesame Crusted Seared Tuna image

Seared Tuna with Sesame Crust. Learn how to make the best Sesame Ahi Tuna- crispy golden on the outside and rare on the inside in just 10 minutes flat!

Provided by Sylvia Fountaine | Feasting at Home

Categories     fish

Time 10m

Number Of Ingredients 9

10- 16 ounces ahi tuna, thawed (sushi-grade) see notes
1 tablespoon soy sauce or GF liquid aminos
2 tablespoons high heat oil for searing- peanut oil, wok oil, avocado
3 tablespoons sesame seeds (black, or both black and white)
1 teaspoon granulated garlic powder (or onion powder)
1 teaspoon kosher salt
1 teaspoon fresh cracked pepper
1 teaspoon sugar
1 teaspoon dried Italian seasoning (or dried thyme)

Steps:

  • Mix the Sesame Crust ingredients together in a small bowl.
  • Pat dry the ahi tuna with paper towels.
  • Place ahi tuna on a plate, coat all sides with soy sauce. This will help the sesame spice adhere to the tuna.
  • Generously sprinkle all sides of the ahi tuna with the sesame mix, pressing it down into the flesh. Coat the sides. Read through the rest of the directions before starting because the next part goes very quickly.
  • The goal here is to get a nice golden sear on all sides without cooking the ahi tuna all the way through. HOT PAN is key.
  • Heat a cast-iron skillet over medium-high heat, until very very hot. Place tongs, metal spatula and splatter guard (or lid) near the stove. When the pan is hot a flick of water should sizzle loudly. Once the skillet is hot, turn the fan on high. Add the oil and coat the pan and let it get hot. Carefully lay the tuna in the pan, pressing it down into the skillet with a metal spatula. Sear 45-60 seconds ( or longer)- checking the underneath by lifting one corner to see if it is golden. If golden, carefully flip. If not golden, turn the heat up. Sear the other side, 60-90 seconds until golden. Sear the long edges using tongs to hold it upright.
  • Place on a cutting board, blot if you like, then using a very sharp knife, thinly slice, and serve.
  • At this point, you could also refrigerate up to 3 days, and serve this later, chilled. Either way is good.

Nutrition Facts : ServingSize 4 ounce serving, Calories 236 calories, Sugar 1.1 g, Sodium 437.5 mg, Fat 10.7 g, SaturatedFat 1.8 g, TransFat 0 g, Carbohydrate 5.1 g, Fiber 1.2 g, Protein 29.1 g, Cholesterol 44.2 mg

SEA URCHIN BRUSCHETTA



Sea Urchin Bruschetta image

Provided by Robert Irvine : Food Network

Categories     appetizer

Time 25m

Yield 6 servings

Number Of Ingredients 7

1 pound sea urchin roe (only the tan or orange roe of the sea urchin is usable; your fishmonger should be able to sell you only what you need)
3 tablespoons minced scallions, white part only
1 teaspoon minced fresh cilantro leaves
3 tablespoons extra-virgin olive oil
1 lemon, zest grated and juiced
Salt and freshly ground black pepper
1/2 loaf French bread, cut into 1/2-inch thick slices and lightly toasted

Steps:

  • Combine sea urchin, scallions, cilantro, olive oil, lemon zest and juice, and salt and pepper and spoon onto toasted bread slices. Serve immediately to avoid having the urchin break down from the citric acid. (In other words, you should prepare no sooner than 30 minutes before serving.)

SEA URCHIN SAUCE



Sea Urchin Sauce image

Provided by Food Network

Categories     main-dish

Time 35m

Number Of Ingredients 12

2 tablespoons shallots, minced (about 2)
2 cloves garlic, minced
1/4 teaspoon (pinch) crushed hot pepper flakes
1 teaspoon of dry oregano
1 tablespoon olive oil
1/2 cup of sweet vermouth (you may use white wine instead)
1/2 cup chicken stock
4 ounces sea urchin (12 to 18 whole urchins)
1/2 cup butter, cut into chunks
1 tablespoon chopped parsley
Salt and ground black pepper to taste
1/2 pound shucked and cooked lobster meat

Steps:

  • In a 9-inch saute pan over medium-high heat sweat shallots, garlic, hot pepper and oregano in the olive oil. About 2 minutes, until limp. Add vermouth and chicken stock, reduce this by half. Add sea urchin, cooking for 30 seconds. Whisk in butter, chunk at a time, breaking up urchins as you mix. Add parsley. Season with salt and pepper. Add lobster at the last minute. Toss in sauce, and the pour over spaghetti. Toss with spaghetti. Pasta: Use same dough as for tortelli-cut as spaghetti.

TOBY'S FISH AND CHIPS



Toby's Fish and Chips image

Provided by Bobby Flay | Bio & Top Recipes

Categories     main-dish

Time 13m

Yield 4 servings

Number Of Ingredients 6

2 cups buttermilk
1 cup flour
1/2 teaspoon seasoned salt
1 teaspoon garlic powder
2 pounds cod or halibut, cut into 2 ounce portions
Serving suggestions: french fries, coleslaw, and garlic bread

Steps:

  • Pour buttermilk into a bowl.
  • In a separate bowl, mix flour, salt, and garlic powder. Dip each fish portion into buttermilk then roll in flour until evenly covered, set aside on plate.
  • Heat deep-fat fryer to 360 degrees F and cook fish for 6-8 minutes, or until golden brown and done. To check for doneness, cut into one portion and check to see if fish is flaky and looks milky white. Serve with french fries, coleslaw, and garlic bread.

PAN SEARED DIVER SCALLOPS AND SEA URCHIN BEURRE BLANC



Pan Seared Diver Scallops and Sea Urchin Beurre Blanc image

Make and share this Pan Seared Diver Scallops and Sea Urchin Beurre Blanc recipe from Food.com.

Provided by Chuck Hughes

Categories     Sauces

Time 1h20m

Yield 2 serving(s)

Number Of Ingredients 16

4 large shucked diver scallops
4 large sea urchins for sauce to put on scallops
1 dehydrated scallop roe sac for sauce to put on scallops
4 sprigs fresh tarragon
2 finely chopped medium size shallots
3 tablespoons 35 percent whipping cream
4 tablespoons white wine vinegar
1/2 cup crisp acidic white wine
1/2 cup fish stock
250 g sea greens
1 large parsnip, peel and rough chopped
2 bay leaves
5 cups 2% milk
2 tablespoons honey
1 pinch kosher salt
1/2 lb unsalted butter (diced and cold)

Steps:

  • For the beurre blanc:.
  • In a medium sauce pot, simmer shallots, white wine vinegar and tarragon for 3-4 minutes.
  • Add white wine and fish stock, continue to reduce by half and strain.
  • In a medium sauce pot, slowly add a ¼ lb of butter to the mixture until emulsified.
  • With a hand held blender, puree the sea urchin and whipping cream to the emulsified mixture.
  • Season to taste, with salt and pepper.
  • In a large fry pan over medium heat, pan sear scallops 3-4 minutes.
  • Assemble ingredients in a scallop shell.
  • For the parsnip puree:.
  • In a medium size pot, cook chopped parsnip with milk, honey, bay leaf and a pinc of salt for 15-20 minutes.
  • Strain and puree in a food processor, slowly adding 3 T of butter.
  • Pass through tamis to remove any fibrous strands.

Nutrition Facts : Calories 1418.9, Fat 113.4, SaturatedFat 71.3, Cholesterol 340.8, Sodium 818.2, Carbohydrate 58.8, Fiber 0.1, Sugar 50.2, Protein 35.8

RARE SEARED TUNA



Rare Seared Tuna image

Recipe from the Santa Cafe in Santa Fe, I adopted this recipe and have actually had the pleasure of the original poster cooking it for me (IHHDRO)

Provided by Dawnab

Categories     Tuna

Time 11m

Yield 2 serving(s)

Number Of Ingredients 5

1 tuna, loin preferably ahi (3 X 6 inch "log" o)
2 tablespoons chimayo chili powder
1 tablespoon coriander, toasted and ground
1 tablespoon cumin seed, toasted and ground
1 tablespoon kosher salt

Steps:

  • Thoroughly and evenly coat the outside of the Tuna loin with the spice mixture.
  • Sear the Tuna in 2 tablespoons of oil in a very hot skillet for approximately 15 seconds per side.
  • Allow to cool and slice.

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