Scallops with Tuna on Orange Basil Butter

Season the deveined scallops with black pepper, grated lime and fry briefly in a hot pan in very little olive oil and let rest.

Cut tuna fillet into cubes (3×3 cm), season with salt, pepper and lemon juice. Fry the cubes in a pan in olive oil for 2-3 seconds on each side and let them rest in the pan. It is essential that the tuna cubes are still raw on the inside.

Fillet one orange and tear off zest. Squeeze the remaining 5 oranges. Reduce 1/4 white wine to one-third, then pour in orange juice and reduce by half again.

Add butter, season with salt and pepper and finally add green pepper, orange fillets and basil and serve.

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