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

Save Recipe
  • Total: 1 hr 5 min
  • Prep: 15 min
  • Cook: 50 min
  • Yield: 2 servings
Share This Recipe


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


  1. 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.
  2. 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:

  1. Bring everything to a boil in a saucepan.

Sea Urchin Sauce: 

  1. 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.
  2. 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.