Tuna and Scallops with a Lime Butter Reduction Recipe

Ingredients

• 2 tablespoons olive oil
• 6 fresh tuna steaks, 4 to 6 ounces each
• Salt and freshly ground pepper
• 24 fresh scallops
• 1 cup fish stock or light chicken broth
• 1/4 cup dry white wine
• Juice of 3 small limes
• 1 stick butter, cut into pats and kept chilled
• 3 tablespoons lime~infused oil (optional) or plain olive oil
• 12 sea urchin roe sacs (fresh) or 6 tablespoons salmon caviar
• Note: Sea urchin roe is available from Japanese markets; it is served in sushi bars