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TAYLOR BAY SCALLOPS WITH UNI AND MUSTARD OIL

Source of Recipe

the web


List of Ingredients

½ overripe tomato (cut in ¼) pinch of coarse sea salt
¼ tsp mirin (room temperature)
pinch of cayenne pepper to taste
pepper to taste (freshly ground)
5 small scallops (muscle removed)
& shells for serving
5 lobes uni (sea urchin, cleaned by fishmonger)
½ oz seaweed, ogonori (rinsed free of salt)
1 tsp mustard oil* (at room temperature)
pinch black mustard seeds (freshly ground)
crushed ice (for presentation)


Recipe

1. To make tomato water, pulse ripe tomato with coarse sea salt in a food processor. Suspend in cheesecloth and set in strainer overnight allowing liquid to drop into a large bowl. Pass liquid through a coffee filter to remove all solids. Mix liquid with mirin and cayenne, coarse sea salt and freshly ground pepper.
2. Arrange one scallop and one lobe of uni in each well-rinsed scallop shell. Pour tomato water over scallop and uni and drizzle several droplets of mustard oil over top. Garnish with crushed black mustard seed.
3. Place seaweed on bed of crushed ice on small serving plate. Arrange five scallop shells in a circle on seaweed bed and serve immediately.