New Specials 10/21 – 10/27
New Specials 10/21 – 10/27
Oct 21Diver Sea Scallops $21.95
Prep time: 05 min 
Cook time: 08 min
Ingredients:
- 10 jumbo sea scallops
- 2 tablespoons of olive oil
- (or enough to lightly coat the bottom of the pan you are using)
- Kosher salt and pepper
- 1 tablespoon of butter
Instructions:
- Place scallops between two paper towels and gently pat dry. (Note: It is very important that they are dry so they don’t steam when you cook them.) Season both sides with salt and pepper.
- In a skillet large enough to fit all of the scallops without over crowding them, heat oil over medium-high heat. Once the oil is hot, lay the scallops in gently. Cook 4 minutes per side. (Note: Non-stick pans aren’t the best for this, I used a cast iron skillet. You may notice the scallops sticking, just be very gentle with them they will pull up).
- Once your scallops are cooked, reduce the heat to medium, add the butter to the skillet. As it melts spoon it over the scallops. Remove the scallops to a platter.
Enjoy!
Ahi $14.95
Prep time: 1 hr 05 min 
Cook time: 05 min
Ingredients:
- 2 tablespoons soy sauce
- 2 tablespoons Aji-mirin wine (sweet cooking rice wine)
- 1/2 teaspoon ground ginger
- 1 clove garlic, minced
- 1 teaspoon sesame oil
- 2 ahí tuna steaks
- 2 tablespoons olive oil
- 1/4 cup sour cream
- 1 teaspoon wasabi paste
- 1 teaspoon rice vinegar
Instructions:
- In a bowl combine soy sauce, mirin, ginger, garlic and sesame oil. Mix well. Place ahi steaks in the marinade and turn to coat. Cover and marinate for 1 hour.
- Mix together sour cream, wasabi and vinegar. Cover and refrigerate until ready to use.
- Heat olive oil in a large heavy bottomed skillet over medium-high heat. Cook tuna 2 – 3 minutes per side.
- Slice thinly and spoon wasabi cream sauce over the top. Serve.
Enjoy!