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https://www.lifestylefood.com.au/recipes/613/sansho-pepper-crusted-yellow-fin-maguro-and-tartare-of-hand-dived-king-scallop

LifestyleFOOD.com.au

Ingredients

  • 400 g Maguro

  • 30 g crushed fresh Peppers Sansho

  • 10 g Rock salt

  • 4 Whole Scallops roe on

  • 1 tablespoon chervil

  • 1 tablespoon chive

  • 1 tablespoon Basil

  • 1 tablespoon teriyaki

  • 1 tablespoon mayonnaise

  • 1 tablespoon Lime juice

  • Fresh Herbs for garnish

Method

  • 1.

    Crust tuna with rock salt and pepper.

  • 2.

    In a hot pan, sear the crusted tuna for 1 minute on each side and set aside.

  • 3.

    Remove scallop from shell and dice into small cubes.

  • 4.

    In a separate container, mix the scallop roe with chervil, chives, basil, teriyaki, mayonnaise and limejuice to make the dressing.

  • 5.

    Toss diced scallops into the dressing.

  • 6.

    To serve, thinly slice seared tuna and present in flat on a serving plate.

  • 7.

    Place scallop tartare on top of the tuna and garnish with fresh herbs.

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