Ginger Crusted Tuna or Salmon
Ingredients (10 servings)
| Amount | Measure | Name |
|---|---|---|
| 10.00 | Tuna , 4-5 oz., or salmon | |
| 20.00 | oz | Scallops |
| 2.50 | tsp | Ginger root , minced |
| 5.00 | floz | Cream 35%, whipping cream |
| 15.00 | tsp | Green Onion , sliced |
| 7.50 | oz | Oil , soybean |
| Kosher salt and black pepper to taste | ||
| 5.00 | oz | Breadcrumbs, plain , Japanese |
| 20.00 | floz | HELLMANN'S Blue Ribbon CollectionTM Sesame Thai Vinaigrette, 2/1 gallon jugs 2 x 1 GA |
Preparation
1. Place scallops in a chilled food processor, puree fine, add ginger, salt and pepper, slowly add cream and blend well.
2. Add sliced green onions and fold into mixture.
3. Season tuna or salmon steaks with the salt and pepper. Spread a layer of scallop farce on top of the tuna, dredge the top of the scallop farce in bread crumbs.
4. Heat oil, saute fish on bread crumb side first, turn to finish cooking to a medium rare, salmon, cook medium well.
5. Drizzle with warm Thai Vingrette (2 oz per portion)
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