Taylor Bay Scallops with Uni and Mustard Oil

1 serving
  • 5 small scallops, cleaned by fishmonger (retain shells for serving)
  • 1 uni (sea urchin), cleaned by fishmonger
  • 1/2 ounce seaweed, ognori, rinsed free of salt
  • 1 teaspoon mustard oil, at room temperature
  • Pinch black mustard seed, freshly ground
  • 1/2 tomato, overripe
  • 1/4 teaspoon mirin, at room temperature
  • Pinch cayenne pepper, to taste
  • Coarse sea salt, to taste
  • Freshly ground pepper
  • Crushed ice (for presentation)
  • To make tomato water, pulse overripe 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 and season with mirin and cayenne, coarse sea salt and freshly ground pepper.

  • Arrange one scallop and one piece 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.

  • Place seaweed on bed of crushed ice on small serving plate. Arrange five scallop shells in a circle on seaweed bed and serve immediately.

  • Increase quantities to create additional servings.

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    Recipe courtesy of Giada De Laurentiis