Rare Seared Tuna and Scallop, Taro Root Chips and Sea Urchin Sauce |
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Prep Time: 15 Minutes Cook Time: 50 Minutes |
Ready In: 65 Minutes Servings: 2 |
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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 |
Directions:
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.
3. Sashimi Oil:
4. Bring everything to a boil in a saucepan.
5. 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
6. 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.
7. 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.
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