Seared Tuna Steak & Scallops with Gremolata Recipe
served with Crushed New Potatoes and Charred Tenderstem Broccoli (Broccolini)
Keep that heart bursting with love, health and happiness as you indulge in a luxurious, flavour-packed, high protein tuna steak and scallops recipe direct from the fitchef kitchen.
An absolute favourite for a special occasion, Head Chef, Matt, describes this one as the perfect combination of light, fresh tangs with enhanced depth and meaty umami notes.
High in lean protein, this dish is full of Omega-3 and magnesium, well known to balance cholesterol levels and support long-term heart health. With a full portion of the fancy old tenderstem, you’ll be supporting your skin and immune system, filling your body with all the Vitamin A and C needed for the day.
And all of that topped off with a flavour bombing Gremolata, a perfect accompaniment for fish and creating sparks at the table…
To cook this delicious tuna and scallop recipe, you will need:
- 2 tuna steaks (approx. 300g)
- 6 king scallops
- 360g new potatoes
- 200g tenderstem broccoli
- Olive oil
- Salted butter of choice
- 1 small bunch of flat-leaf parsley
- 2 – 3 Cloves of garlic
- 2 unwaxed lemons
- 2 – 3 tablespoons of olive oil
To make the Gremolata:
Finely chop the garlic and parsley, zest the lemons and mix the ingredients in a bowl. Pour over the olive oil and add a pinch of salt. Mix well and set aside. Serve the gremolata at room temperature.
(This can be made a day in advance and kept covered in the fridge.)
To prepare the tuna steak and scallops:
- Boil the new potatoes for approximately 12- 15 minutes, depending on their size. Once fully cooked, drain off the water and return the potatoes to the pan. Crush with the back of a fork, or lightly press with a potato masher. Add a knob of butter, along with salt and pepper to taste, put a lid on the pan and set aside to keep warm.
- Season the tuna steaks with salt and black pepper and drizzle with a dash of olive oil. The secret is to oil the fish, not the pan! Cook the tuna either side for 2 minutes on a medium/high heat until it is cooked on the outside, but still pink in the middle. Set aside to rest.
- In the same pan, fry the scallops for 60 seconds on one side, turn and add a small knob of butter. Cook for a further 60 seconds until the scallops are just cooked through. They should be lovely and golden on the outside and just cooked in the middle.
- Whilst you are cooking the scallops, add a drizzle of olive oil and heat another pan until it is smoking hot (be careful not to burn yourself!) Add the tenderstem broccoli and fry for 2 – 3 minutes until tender, but crunchy. A little bit of charring adds a great flavour to the meal.
- Plate everything up as if you are on Master Chef and drizzle over the gremolata. Serve up and enjoy with a glass of sparkling rose or white wine of choice! We love a Sauvignon Blanc or White Burgundy with this one.
Who says you can’t cook fancy, high quality, healthy food at home?
And we’ve got lots more tips for doing just that! If you like this recipe, why not try our Quick Chicken Curry, the perfect substitute for those takeaway craving nights.
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