Ingredients
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)
Directions
- 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.