Rare Seared Tuna and Scallop, Taro Root Chips and Sea Urchin Sauce

Total Time:
1 hr 5 min
15 min
50 min

2 servings

  • Taro root
  • 1 tablespoon clarified butter
  • 4 thyme sprigs, leaves removed
  • 3 garlic cloves, chopped
  • Salt and pepper
  • 4 scallops
  • 1/2 tablespoon sesame oil
  • 1 pound tuna
  • 2 portobello mushrooms
  • 1 tablespoon sashimi oil, recipe follows
  • Sashimi Oil:
  • 2 limes, juiced
  • 3 tablespoons soy sauce
  • 2 tablespoons olive oil
  • 1 tablespoon sesame oil
  • Sea Urchin Sauce:
  • 1 cup chicken stock
  • 1/2 cup fish stock
  • 1 shallot
  • 2 tablespoons soy sauce
  • 1 tablespoon heavy cream
  • 2 tablespoons butter
  • 1 piece sea urchin
  • Preheat oven to 350 degrees. Thinly slice the taro root and place on a roasting pan. Brush with clarified butter. Sprinkle with thyme, garlic and salt and pepper. Bake in oven until golden brown. Fry scallops in sesame oil. Sear the tuna on all 4 sides and let rest for 35 minutes.

  • Place chopped mushrooms in a roasting pan and pour the sashimi oil on top and roast for approximately 5 minutes in a 400 degree oven.

Sashimi Oil:
  • Bring everything to a boil in a saucepan.

Sea Urchin Sauce:
  • Bring chicken stock, fish stock and shallot to a boil. Add the soy sauce and reduce. Add heavy cream and butter. Mix in sea urchin.

  • To Serve: Place 1 taro root chip on top of the plate, place 3 slices of tuna (per person) and 1 whole scallop. Garnish with mushrooms, pour the warm sashimi oil on top of the tuna and scallops. Pour the sea urchin sauce around the tuna and place 1 chip on top.

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