November 10, 2015
Ingredients (serves four)
8 large scallops, cleaned 400 gms sashimi-quality tuna loin, cleaned 50 mls roasted sesame seed oil 50 mls soy sauce 10 gms wasabi For the Mango chilli sauce 1 x mango 1 x chilli 25 mls rice wine vinegar 50 gms red onion 1 x lime 50 gms coriander, fresh chopped Dash fish sauce.
In a saucepan, start with the mango chili sauce by heating up a tiny amount of sunflower oil and gently cook the onion, adding in the wine vinegar, chopped chilli and then the mango, cook for two minutes, take off the heat, dash salt, add coriander, fish sauce and leave to cool. In a very hot pan, add the sesame oil until it starts to smoke then quickly sear the tuna and the scallops, add soy sauce and wasabi, cook 30 seconds longer then off the heat. Leave to rest for five minutes then gently slice the tuna into eight pieces and decorate each plate with two pieces tuna, two scallops, drizzle the soy sauce wasabi mix over and then the mango chilli sauce. Add crispy snow peas and/or greens for decoration. Amazing with Marlborough Sauvignon Blanc!
More recipies from bradswine.com next week