Scallops and Seared Tuna

scallops and seared tuna

There’s a guy in Boynton Beach, Florida, my husband and I simply call “the scallop man”. He’s a skinny man with sun-weathered skin who sits beside his coolers in the parking lot of a farmer’s market, waiting patiently for customers. We like to see if he’s around when we’re in town because his scallops are amazing; big, beautiful and buttery for a fair price ($16-$18/lb.).

We were delighted to see him the other day, sitting in a lawn chair and listening to his handheld CD player in the shade. Luckily, he still had scallops, and we bought a pound. We also bought a sizeable tuna steak for $10; just as beautiful as the scallops, with bright pink flesh.

We served the seafood as appetizers, with a side of arugula and tomato salad. We kept the scallops and tuna slightly raw because they were fresh and we wanted a clean flavor.

For the scallops:

Melt butter (1/3-1/2 a stick) in a pan on high heat, add thyme and a splash of white wine, and sear the scallops on both sides.

For the tuna:

Marinate the steak for at least 3 hours in olive oil, soy sauce, and ginger (optional). Turn over the steak in the marinade halfway through. Heat up olive oil in a grill pan on high heat and sear the tuna.