Rare Seared Tuna and Scallop, Taro Root Chips and Sea Urchin Sauce
- 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
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: 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
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.
More Recipes and Ideas:
Seared Scallops with a Portobello Mushroom and Truffle Emuslion, Shaved Truffles and Parmigiano-Reggiano Cheese, Seared Scallops with Pureed White Beans and Homemade Truffle Oil, Sea Scallops with Guacamole, Antipasti Recipes, Stuffed Pork Chops Recipes, Chicken Breast Recipes, Meatball Appetizer Recipes, Cod, Kale Chips Recipes
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