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Scallop Tian with Tomato and Lemon Confit, Seared Tuna and Garden VinaigretteTheWorldWideGourmet.com

Flavors of Quebec

Total time: 30 to 60 min

Preparation tie: 20 minutes + 30 minutes marinating time
Cooking time: Under an hour for all the steps

Difficulty: Easy

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Nutritional values

per 100 g

per portion

Energy:72.4 kcal

Proteins:6 g

Fats:3.7 g

Carbohydrate:4.6 g

Fibers:1.1 g

Sugar:1.8 g

Cholesterol:10.6 mg

Sodium:116.2 mg

Calcium:30.4 mg

Energy:375 kcal

Proteins:31.1 g

Fats:19.2 g

Carbohydrate:23.7 g

Fibers:5.6 g

Sugar:9.4 g

Cholesterol:55 mg

Sodium:602.1 mg

Calcium:157.7 mg

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INGREDIENTS

For 4 serving(s)

Quantity

Weight/Volume

Unit

Ingredient

2

small zucchini

1

yellow tomato, peeled, seeded and diced

1

orange tomato, peeled, seeded and diced

tomato compote

5

red tomatoes

1

bay leaf

15

ml

olive oil

1

small onion, chopped

**Candied lemon

1

lemon

powdered sugar

**Tuna medallions

160

g

sushi grade tuna

15

ml

soy sauce

15

ml

light teriyaki sauce

salt and pepper

2

ml

turmeric

**Scallop tian

8

large scallop

1

french shallot, chopped

juice of 1/2 lemon

15

ml

balsamic vinegar

5

ml

chopped chives

salt and pepper

**Garden vinaigrette

1

orange tomato, peeled, seeded and diced

1

yellow tomato, peeled, seeded and diced

1

french shallot, chopped

60

ml

cold pressed extra virgin olive oil

15

ml

balsamic vinegar

5

ml

sherry vinegar

5

ml

finely chopped chives

1

ml

lemon juice

salt and pepper

METHOD

Preparation

  1. Slice the zucchini into thin rounds and blanch in salted water for 10 seconds. Drain on paper towels.
  2. Set aside. Keep the tomatoes in two separate containers for the presentation.

Tomato compote

  1. Sauté the bay leaf, chopped small onion and peeled seeded tomatoes in olive oil.
  2. Cook until the water has evaporated to form a dry compote.

Candied Lemon

  1. Remove the peel from the lemon with a paring knife. Cut into julienne strips and blanch in 5 changes of water.
  2. Bring the water and sugar to a boil to form a light syrup.
  3. Add the blanched lemon peel to the syrup. Cook over medium heat for 45 minutes. The strips of peel are cooked once they turn translucent.

Tuna medallions

  1. Marinate the tuna for 1 hour.
  2. In a skillet, sear for 20 seconds on each side. Refrigerate until serving time.

Scallop Tian

  1. Cut the scallops horizontally into 3 equal slices.
  2. Marinate for 30 minutes. The acidity from the lemon and vinegar will cook the scallops.

Garden Vinaigrette

  1. Place all the ingredients, in order, into a small bowl.
  2. Refrigerate.

Presentation

  1. In the center of a large white plate, make a wreath of zucchini slices. Place a 5 cm (2") ring mold in the center of the wreath.
  2. Begin assembling the dish as follows: tomato compote; diced yellow tomato, diced orange tomato; press down these layers.
  3. Gently remove the ring mold. Place the sliced scallops on top, then place the tuna medallions on the side of the plate.
  4. Add the lemon zest in the center of the medallions and the scallops.
  5. Using a small spoon, gently sprinkle the vinaigrette around the ingredients.

WINE SUGGESTIONS

Chardonnay

Sauvignon

Pinot Grigio



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