Serves Four
Two pounds scallops, side muscle removed and dried with paper toweling
2 tablespoons extra virgin olive oil
4 tablespoons butter
1 clove garlic, peeled and minced
1/2 teaspoon freshly grated ginger
2 cups orange juice
In large saute pan heat olive oil over high heat and add scallops, searing 1 minute per side until golden. Remove to a plate. Add 1 tablespoon of butter, garlic, ginger and saute 1 minute. Add orange juice and allow to reduce by half, which should take about 3 minutes. Lower the heat and add small bits of remaining 3 tablespoons of butter, whisking constantly. Once butter has all been added pour hot sauce over scallops and serve at once.
Sashimi grade Hamachi Toro is one of the many fish that we are passionate about. This velvety yet "clean" tasting fish is best served with just a simple searing.
Many chefs have taken to the trend of pairing it with a kick of spice- maybe a jalapeno here or a chili flake there. No matter what recipe you follow or creative take you place, this fish always yields a moist fillet.
Our Atlantic Salmon is a fish that can truly be called succulent - it has a great and slightly fatty mouth feel with out any oiliness. It is a good selection for those that want to incorporate more salmon into their diet but don't care for an intense flavor.
Its year round availability and consistency in quality make it an ideal menu choice.
Fresh Yellowfin Tuna Loin is rated quality #1. This is the tuna that most people are familiar with. Otherwise known in sushi restaurants as Maguro, it is equally delicious cooked or lightly seared. It is a large flaked steak that is equally as great on a grill or in a saute pan. You won't need much in the way of seasoning or sauces because our fish are so flavorful on their own.