Seared Yellowfin Tuna & Scallop Recipe

Prep proteins

Pat tuna and scallops dry with paper towels. Slice the tuna into two 6-oz steaks about 1" thick. Pat scallops dry and remove any remaining side muscle. Season both tuna and scallops lightly with sea salt and freshly ground black pepper; set on a plate in single layer in the refrigerator until needed (helps with searing).

Rinse and scrub clams under cold water to remove grit. Discard any clams that remain open or have broken shells. Roughly dice chorizo and set aside.

Sweat aromatics

Heat 2 tbsp olive oil in a large, oven-safe skillet or medium saucepan over medium heat. Add diced onion, celery, and carrot and cook, stirring occasionally, until softened and translucent, about 6–8 minutes. Add minced garlic and tomato paste and cook 1–2 minutes until fragrant and the paste darkens slightly.

Add chorizo

Push the vegetables to the side and add the diced chorizo. Cook, stirring, until the chorizo releases its oils and starts to brown, about 3–4 minutes. Scrape any browned bits into the vegetables.

Deglaze and simmer

Pour in the white wine to deglaze, scraping the bottom of the pan. Let the wine reduce by half, about 2–3 minutes. Add the drained cannellini beans, chicken or fish stock, thyme sprigs, bay leaf, smoked paprika, salt and pepper. Stir gently to combine.

Reduce to meld flavors

Bring to a gentle simmer, then reduce heat to low and cook uncovered for 10 minutes so flavors meld and liquid thickens slightly. If mixture appears too dry, add up to 1/4 cup more stock or water. Taste and adjust seasoning. Remove and discard thyme stems and bay leaf before serving.

Steam clams

While cassoulet simmers, heat a separate medium sauté pan over medium-high heat with 1 tbsp olive oil. Add clams and 1/4 cup white wine, cover and steam for 4–6 minutes until clams open. Shake the pan occasionally. Discard any clams that do not open. Remove clams with tongs and reserve steaming liquid.

Finish clams

Return reserved clams and a splash (1–2 tbsp) of the steaming liquid to the cassoulet base and gently fold to combine so clams warm through and take on cassoulet flavors.

Sear scallops

Heat a large heavy skillet (cast-iron preferred) over high heat until very hot. Add 1 tbsp neutral oil and swirl. Place scallops in the pan spaced apart. Sear without moving 1.5–2 minutes until a deep golden crust forms. Flip and sear the other side 45–60 seconds until just opaque in the center. Remove scallops to a plate and tent loosely with foil.

Sear tuna

Wipe the skillet lightly if needed and add the remaining 1 tbsp oil; heat until shimmering. Place tuna steaks in the hot pan and sear 45–60 seconds per side for rare-to-medium-rare (adjust time for desired doneness). For a pepper-crust finish, press freshly ground black pepper into the tuna before searing. Remove tuna and let rest 2 minutes, then slice crosswise into 1/2" slices if serving sliced.

Enrich cassoulet

Off heat, stir 2 tbsp unsalted butter and chopped parsley into the cassoulet to add gloss and flavor. Squeeze in 1/2 lemon and taste; adjust salt and pepper to taste.

Portion warm cassoulet into shallow bowls. Arrange seared tuna slices and seared scallops on top. Tuck roasted clams and pieces of chorizo in and around the proteins. Finish with an extra squeeze of lemon, a drizzle of olive oil if desired, and a sprinkle of parsley.

Serve immediately so scallops and tuna remain warm and tender. Provide extra lemon wedges at the table.