Rare Seared Tuna and Scallop, Taro Root Chips and Sea Urchin Sauce
2019-07-08- Course: Appetizer, Main Dish
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- Yield : 2 servings
- Prep Time : 15m
- Cook Time : 50m
- Ready In : 5m
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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
Method
Step 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.
Step 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.
Step 3
Bring everything to a boil in a saucepan.
Step 4
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.
Step 5
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.