Scallops with Tuna on a Potato Platter
Main Dishes • World
Description
Scallops with Tuna on a Potato Platter
Ingredients
- Salad Potatoes 6 pieces
- Scallops 4 pieces
- Bonito tuna fillet 1 piece
- Toasted Sesame 1 tablespoon
- Thyme to taste
- Butter 0 oz
- Olive Oil 1 tablespoon
- Truffle Oil to taste
- Orange zest to taste
- Salt to taste
- Grated Pecorino Pepato Cheese 1 tablespoon
- Ground Black Pepper to taste
- Potato 1 piece
- Arugula 0 oz
- Scallions 4 pieces
- Quail Egg 4 pieces
Step-by-Step Guide
Step 1
Peel the potatoes and boil them in salted water.
Step 2
Rinse the tuna steak, dry it with a paper towel, and coat both sides with sesame seeds.
Step 3
Thaw the scallops and carefully cut them crosswise into 3 equal parts if the scallop is large. If the size does not allow cutting into 3 parts, cut into fewer pieces.
Step 4
Remove the cooked potatoes from the heat, drain the water (you can leave a little if you want to add it during cooking to make the potato platter creamier). Mash the potatoes, add lime zest, grated Parmesan, quail eggs, a little potato water, and butter. Mix everything thoroughly, season with pepper to taste, and cover with foil to keep warm.
Step 5
Sear the tuna steak on a grill pan with olive oil for about 1-2 minutes on each side. Remove from heat and cut into portion-sized slices of equal size. Season with salt and pepper.
Step 6
Sear the scallops in a hot pan with olive oil and thyme for about 1-2 minutes. Remove from heat, season with salt and pepper.
Step 7
Dice the tomato, add it to the hot pan with olive oil, and blanch for about a minute, then add arugula, blanch for another minute, and remove from heat.
Step 8
Assembly: using a ring mold on a plate, carefully place our potato base, then a layer of arugula and tomatoes, followed by a layer of scallops, and finally the slices of tuna on top.
Step 9
Garnish everything with green onion tops and drizzle with truffle oil.
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