...consisted of pan seared, marinated fresh yellowfin tuna steaks, sea scallops, crab cakes, roasted Brussel sprouts, and my version of Mexican street corn.
Here we go...
The tuna steaks are up first. Made a marinade of 4 TBSP low sodium soy sauce, 2 TBSP local honey, and 2 TBSP toasted sesame oil. Mixed it all together and added 1/2tsp or so of fresh ground black pepper and 1/2 tsp or so of cayenne pepper. I put the tuna in a sealable bag with the marinade for about an hour. The scallops were thawed and dried on paper towels...
Here's the lineup for the corn...
- 1 lb. of fresh corn cut off the cob from my freezer
- 2 TBSP Duke's mayonnaise
- 2 TBSP sour cream
- 1 tsp cayenne pepper
- 1 tsp chili powder
- 1 TBSP Tajin seasoning
- 1/2 cup of Cotija cheese
Corn is sautéed in a couple of TBSPs of canola oil until tender and starting to get some color...
Add in the rest of the ingredients and stir to combine. Then stir in about 1/2 cup of Cotija cheese and it's ready to eat...
Dust the scallops with J.O.'s #1 and pan sear each side in EVOO and a little butter on medium high for a minute or so...
Next up is the tuna steaks. A little EVOO in a skillet on medium high until smoking and then they're ready to go in...
About 1 minute or so and flip. One more minute or so and they're rare to medium rare and done...
The crab cakes are store bought and the brand is Dockside from Kroger, nothing special. They cooked in a 400℉ oven for about 20 minutes. The Brussel sprouts were simply tossed in EVOO, course salt and fresh ground black pepper, and were cooked at 450℉ until brown, which was about 30 minutes...
Time to eat...
My intentions were to grill the tuna steaks, but mother nature had other plans. As for the corn, I was planning to cook it in a cast iron skillet on the grill as well, but I can't fool with mother nature. The Tajin has a serious lime kick to it, if you've never used it, but it really has a fantastic taste.
Oh, it's still pouring down rain...
Here we go...
The tuna steaks are up first. Made a marinade of 4 TBSP low sodium soy sauce, 2 TBSP local honey, and 2 TBSP toasted sesame oil. Mixed it all together and added 1/2tsp or so of fresh ground black pepper and 1/2 tsp or so of cayenne pepper. I put the tuna in a sealable bag with the marinade for about an hour. The scallops were thawed and dried on paper towels...
Here's the lineup for the corn...
- 1 lb. of fresh corn cut off the cob from my freezer
- 2 TBSP Duke's mayonnaise
- 2 TBSP sour cream
- 1 tsp cayenne pepper
- 1 tsp chili powder
- 1 TBSP Tajin seasoning
- 1/2 cup of Cotija cheese
Corn is sautéed in a couple of TBSPs of canola oil until tender and starting to get some color...
Add in the rest of the ingredients and stir to combine. Then stir in about 1/2 cup of Cotija cheese and it's ready to eat...
Dust the scallops with J.O.'s #1 and pan sear each side in EVOO and a little butter on medium high for a minute or so...
Next up is the tuna steaks. A little EVOO in a skillet on medium high until smoking and then they're ready to go in...
About 1 minute or so and flip. One more minute or so and they're rare to medium rare and done...
The crab cakes are store bought and the brand is Dockside from Kroger, nothing special. They cooked in a 400℉ oven for about 20 minutes. The Brussel sprouts were simply tossed in EVOO, course salt and fresh ground black pepper, and were cooked at 450℉ until brown, which was about 30 minutes...
Time to eat...
My intentions were to grill the tuna steaks, but mother nature had other plans. As for the corn, I was planning to cook it in a cast iron skillet on the grill as well, but I can't fool with mother nature. The Tajin has a serious lime kick to it, if you've never used it, but it really has a fantastic taste.
Oh, it's still pouring down rain...