Recipe courtesy of Rocco DiSpirito
Save Recipe Print
1 serving



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.

Get the Recipe

Rainbow Bundt Cake

No painstaking decorating is required for this whimsical dessert.


Seared Scallops

Recipe courtesy of Alton Brown

Scallops Provencal

Recipe courtesy of Ina Garten

Grilled Scallops

Recipe courtesy of Lan Chirico

Shrimp and Scallop Scampi with Linguine

Recipe courtesy of Food Network Kitchen

Bacon Wrapped Scallops with Spicy Mayo

Recipe courtesy of Tyler Florence

Shrimp and Scallops in Garlic Cream Sauce

Recipe courtesy of Robert Irvine

Seared Sea Scallops with Linguini in a Herb and Wine Sauce

Recipe courtesy of Rachael Ray

Taylor Bay Scallop Ceviche

Recipe courtesy of The River Cafe

Browse Reviews By Keyword

          Latest Stories