Seared Ahi Tuna and Sea Scallops with Pickled Cucumber Salad and Sweet Asian Glaze

Sweet Asian Glaze:
2 cups Sweet Chili Sauce
1 cup Light Soy Sauce
3 oz Honey
3 oz julienne Pickled Ginger
¼ cup Julienne Cilantro
3 oz Rice Wine Vinegar
Add all the ingredients together and stir until completely incorporated.

Pickled Cucumber Salad:
2 cups Julienne Cucumber
½ cup Julienne Red Onion
½ cup Julienne Red Onion
2oz Rice Wine Vinegar
TT Sugar
Toss all the ingredients with the rice wine vinegar and sugar. Let chill before serving.

4 ea Tuna Steaks
12 ea Sea Scallops
2 cups Julienne Shiitake Mushrooms
¼ cup Sliced Scallions
¼ cup Diced Tomatoes
¼ cup Cilantro
TT Salt and Pepper
½ oz Sesame Oil
1 oz Olive Oil
2 oz Butter

Season the tuna and scallops with S & P. Heat the olive and sesame oil on medium to high Heat. Sear the tuna on both sides making sure the tuna is rare in the center. Then sear the scallops for about 1 – 2 min. on each side making sure the scallops are medium inside.

Sauté the shiitake mushrooms in the butter on medium heat. Once the mushrooms are soft add the scallions, tomatoes, cilantro and 1 – 2 tablespoons of the Asian glaze. Place the mushrooms in the center of the plate, serve with the cucumber salad and garnish with the Sweet Asian Glaze.