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Recipe : *** Sea Scallops With Leek And Saffron

Sea Scallops With Leek And Saffron
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Course:
Main Dish

Practical information

  • Prep time
    20 min
  • Cooking
    10 min
  • Ready in
    30 min
  • Difficulty
    Very easy
  • Price
    High budget
  • Rate:
             

Categories

Healthy recipe
Difficulty:
easy recipe
Recipe for:
big families
Category:
Fish and Seafood
Tags:
leek, Saffron, Saffron

Recipe's Ingredients

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  • 4 small fresh tuna steaks
  • 2 zucchinis
  • salt and pepper
  • 1 teaspoon fresh chopped coriander
  • 2 tablespoons olive oil
  • fleur de sel
  • 1 small fresh beetroot
  • 1 tablespoon white balsamic vinegar (specialized stores)
  • 2 tablespoons hazelnut oil
  • a few sprigs of fresh dill
  • a dash of lemon juice (optional)
  • 1 teaspoon fennel seeds
  • 1 teaspoon pink peppercorn seeds
  • 1 teaspoon coriander seeds
  • 1/3 teaspoons black peppercorn seeds

  • Recipe preparation steps

  • 1
    Take a mortar and crush all the spices seeds together (except for the fleur de sel).
  • 2
    Wash the zucchinis. Cook one zucchini cut in pieces in boiling water for 10 mns or so. Mix it well with a hand processor (30 s is enough).
  • 3
    Chop in small cubes the other zucchini. Add salt and pepper, the mixed zucchini, and the fresh chopped coriander. Add 1 tablespoon of olive oil and set aside.
  • 4
    Take your tuna steaks and press gently the bottom and face in the crushed seeds.
  • 5
    Take a large frying pan and heat one tablespoon olive oil. Sear on each side for about 30 s or less. Make sure the tuna flesh stays rosé (pink).
  • 6
    Grate your peeled beetroot. Add salt and pepper. Mix together the balsamic vinegar with the hazelnut oil. Mix with the beetroot and set aside.
  • 7
    Take a plate and in the middle, place a small portion of the zucchinis (the size of your tuna steaks) in the middle. Place the tuna steak on top and finish with some grated beetroot salad. Sprinkle with fleur de sel and a few dill sprigs. Sprinkle over a few more drops of olive oil and serve without waiting, with a dash of lemon juice if you like.
  • Ready !