Rare seared tuna and scallop with taro chipsand a sabayon – by Marcus Samuelsson
Ingredients (serves four)
450g tuna, in a block
20g clarified butter
100g taro root (long, wafer-thin julienne)
Thyme leaves
Garlic
Salt and pepper
Four scallops 10ml sesame oil Sabayon (see below)
Shredded taro and sprouted grainsto garnish
MethodBrush the tuna with half the melted clarified butter. Spread the taro julienne on a prepared baking sheet and brush with the remaining butter. Sprinkle a little thyme and crushed garlic on top. Bake until golden brown at 180íC (time varies according to oven performance). Reserve. Season the tuna and sear on all sides in a hot non-stick pan. Rest for 30 minutes, turning from time to time. Fry the scallops in sesame oil until golden on one surface. Cut the tuna into 12 slices. Per portion, serve three slices, a scallop, a few strands of roasted taro, a little sabayon and the taro and sprouted grains garnish.
SabayonIngredients
4 egg yolks
4tbs soy sauce
Juice of 1/2 lime
Dash of sesame oil
1tsp grated horseradish
Method
Whisk the yolks, soy sauce and lime juice over a bain-marie until fluffy. Add sesame oil and horseradish.
Note: Marcus Samuelsson somethimes serves the tuna on a little spinach or portobello mushrooms, baked with sashimi oil (juice two limes, 3tbs soy sauce, 2tbs olive oil, 1tbs sesame oil brought to boiling point) and somethimes with truffled pommes mousseline.
by Marcus Samuelsson
Photo © Sam Bailey
