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🍽️ Seared scallops on mushroom towers with tuna dip and pepper sauce

363 kcal · 30 min · 4 servings

Ingredients

• 1 can of 80 g Saupiquet tuna fillet (in finest olive oil)
• 1 shallot
• 20 white peppercorns
• 30 g butter
• 200 ml dry white wine
• 50 ml fish stock (ready-made product)
• 50 ml whipping cream
• 1 bay leaf
• 200 ml broth
• 2 - 3 tbsp light sauce thickener
• salt
• 8 small capers
• 2 anchovy fillets (in olive oil)
• 2 tbsp mayonnaise
• salt
• freshly ground pepper
• 12 large scallops
• coarsely ground pepper
• 1 tbsp truffle oil
• 6 large brown mushrooms

Instructions

1. 1. Turn on the electric oven and set the temperature to 180 degrees Celsius.
2. 2. Peel the shallot and cut it into small cubes.
3. 3. Heat the butter in a pan and sauté the shallot cubes together with the peppercorns.
4. 4. Pour the white wine, fish stock, and cream into the pan.
5. 5. Add the bay leaf and let the mixture reduce for a short time.
6. 6. Remove the bay leaf from the sauce.
7. 7. Strain the sauce through a fine sieve into a clean pot.
8. 8. Add some broth to the sauce and bring it to a boil.
9. 9. Thicken the sauce with sauce binder until it reaches the desired consistency.
10. 10. Season the sauce with salt to finish.
11. 11. Drain the tuna fillet.
12. 12. Set aside a few pieces of the tuna fillet for decoration.
13. 13. Put the remaining tuna, capers, anchovy fillets, and mayonnaise into the blender.
14. 14. Blend the mixture into a creamy tuna dip.
15. 15. Season the tuna dip with salt and pepper.
16. 16. Wash the scallops thoroughly.
17. 17. Pat the scallops dry with a kitchen towel.
18. 18. Season the scallops with salt and pepper.
19. 19. Place the scallops on a baking sheet lined with baking paper.
20. 20. Drizzle the scallops with truffle oil.
21. 21. Place the tray in the preheated oven and bake the scallops for 4 to 6 minutes.
22. 22. Wash the mushrooms and clean them if necessary.
23. 23. Slice the mushrooms thinly.
24. 24. Remove the scallops from the oven.
25. 25. Spread the tuna dip on one side of each scallop.
26. 26. Stack the mushroom slices alternately with the coated scallops to form small towers.
27. 27. Place the towers in the still-hot oven for about three minutes to warm them through.
28. 28. Top the finished towers with the reserved tuna pieces.
29. 29. Place the towers on plates.
30. 30. Pour the warm pepper sauce around the towers.
31. 31. Sprinkle coarsely ground pepper over the dish if desired.
32. 32. Garnish the dish with fresh salad and serve.

Nutrition per serving

• kcal: 363
• Protein: 20 g · Fett/Fat: 24 g · Carbs: 8 g