Name: Rare Seared Tuna and Scallop, Taro Root Chips and Sea Urchin Sauce
Prep time: P0Y0M0DT0H15M0.000S
Cook time: P0Y0M0DT0H50M0.000S
Total time: P0Y0M0DT1H5M0.000S
Yield: 2 servings
Cuisine: asian
Ingredients: 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; 2 limes, juiced; 3 tablespoons soy sauce; 2 tablespoons olive oil; 1 tablespoon sesame oil; 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

Directions

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.

On Tonight

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

Sashimi Oil:

Sea Urchin Sauce:

Sashimi Oil:

Sea Urchin Sauce:

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