Thon À L’espelette Recipe
Recipe information
Make Thon À L’espelette in just 30m. yellowfin tuna, scallop, espelette oil, spring onions
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Ingredients
Fish and Seafood
Condiments
Vegetables
Preparation
1. Prepare the Fish
Cut the yellowfin tuna into bite-sized cubes and season with salt and a drizzle of espelette oil. Set aside.
2. Prepare the Scallops
Pat the scallops dry with a paper towel and season lightly with salt.
3. Chop the Spring Onions
Finely chop the spring onions, separating the white parts from the green tops.
Cooking
4. Sear the Scallops
In a hot skillet, add a tablespoon of espelette oil and sear the scallops for about 2-3 minutes on each side until golden brown. Remove from the skillet and set aside.
5. Sear the Tuna
In the same skillet, add another tablespoon of espelette oil. Sear the tuna cubes for about 1-2 minutes, just until the outside is browned but the inside remains rare. Remove from heat.
6. Combine and Serve
On a serving plate, arrange the seared tuna and scallops. Sprinkle with chopped white spring onions and garnish with green tops. Drizzle with additional espelette oil if desired.
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