RARE SEARED TUNA AND SCALLOP, TARO ROOT CHIPS AND SEA URCHIN SAUCE
Provided by Marcus Samuelsson
Categories appetizer
Time 1h5m
Yield 2 servings
Number Of Ingredients 21
Steps:
- 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.
- 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.
- Bring everything to a boil in a saucepan.
- 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.
- 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.
TOBY'S FISH AND CHIPS
Provided by Bobby Flay | Bio & Top Recipes
Categories main-dish
Time 13m
Yield 4 servings
Number Of Ingredients 6
Steps:
- Pour buttermilk into a bowl.
- In a separate bowl, mix flour, salt, and garlic powder. Dip each fish portion into buttermilk then roll in flour until evenly covered, set aside on plate.
- Heat deep-fat fryer to 360 degrees F and cook fish for 6-8 minutes, or until golden brown and done. To check for doneness, cut into one portion and check to see if fish is flaky and looks milky white. Serve with french fries, coleslaw, and garlic bread.
SEA URCHIN SAUCE
Steps:
- In a 9-inch saute pan over medium-high heat sweat shallots, garlic, hot pepper and oregano in the olive oil. About 2 minutes, until limp. Add vermouth and chicken stock, reduce this by half. Add sea urchin, cooking for 30 seconds. Whisk in butter, chunk at a time, breaking up urchins as you mix. Add parsley. Season with salt and pepper. Add lobster at the last minute. Toss in sauce, and the pour over spaghetti. Toss with spaghetti. Pasta: Use same dough as for tortelli-cut as spaghetti.
OYSTER AND SEA URCHIN STEW
Provided by Food Network
Time 25m
Yield 4 servings.
Number Of Ingredients 7
Steps:
- Shuck the oysters into a bowl and refrigerate. Discard the shells.
- Cut into the top of the sea urchins and then around the sides with a strong pair of scissors. Carefully spoon out the orange or yellow roe and reserve it in a small bowl in the refrigerator. If you're serving the stew in the sea urchin shells, scrub them thoroughly and dry them in a 200 degree oven.
- Blanch the spinach leaves in boiling water for 30 seconds, rinse them in a colander under cold running water, squeeze out the excess water and reserve.
- Warm the oysters in their liquid in a saucepan over medium heat until the liquid barely begins to simmer at the edge of the pan and the oysters begin to curl around the edges, about 3 minutes.
- With a slotted spoon, transfer the hot oysters to a clean kitchen towel or clean napkin so any grit will pull off the oysters and cling to the towel. Strain the oyster-cooking liquid through a fine strainer into a clean saucepan.
- Add the lemon juice and 4 tablespoons of the heavy cream to the oyster liquid and simmer gently for about 5 minutes, until the mixture has the consistancy of cold heavy cream. Meanwhile, simmer the remaining tablespoon of cream in a small pan until it thickens. Season with salt and pepper and add the spinach. Stir for a minute over medium heat to heat the spinach. Arrange the spinach in a small mound in the center of each soup plate or sea urchin shell.
- Gently stir the chives, oysters and sea urchin roe into the oyster sauce and heat gently--without boiling--for about 30 seconds. Arrange the oysters and roe around and over the spinach. Make sure everyone gets 4 oysters. Spoon over the sauce. Serve immediately.
SEA URCHIN BRUSCHETTA
Provided by Robert Irvine : Food Network
Categories appetizer
Time 25m
Yield 6 servings
Number Of Ingredients 7
Steps:
- Combine sea urchin, scallions, cilantro, olive oil, lemon zest and juice, and salt and pepper and spoon onto toasted bread slices. Serve immediately to avoid having the urchin break down from the citric acid. (In other words, you should prepare no sooner than 30 minutes before serving.)
RARE SESAME SEARED TUNA
Easy, great tasting tuna coated with sesame seeds, and quickly seared. This tuna is served rare, so be sure to use a good quality fresh tuna.
Provided by Ashlin
Categories One Dish Meal
Time 20m
Yield 4 steaks, 4 serving(s)
Number Of Ingredients 9
Steps:
- In a small bowl, stir together the soy sauce, mirin, honey and sesame oil. Divide into two equal parts. Stir the rice vinegar into one part and set aside as a dipping sauce.
- Coat the tuna steaks with the remaining soy sauce mixture. Spread the sesame seeds out on a plate, then press the tuna into the sesame seeds to coat.
- Heat olive oil in a cast iron skillet over high heat until very hot. Place steaks in the pan, and sear for about 30 seconds on each side. Serve with the dipping sauce and wasabi paste.
Nutrition Facts : Calories 466.6, Fat 27.5, SaturatedFat 4.8, Cholesterol 64.6, Sodium 1097.1, Carbohydrate 9.8, Fiber 2.3, Sugar 4.7, Protein 44.8
PAN SEARED DIVER SCALLOPS AND SEA URCHIN BEURRE BLANC
Make and share this Pan Seared Diver Scallops and Sea Urchin Beurre Blanc recipe from Food.com.
Provided by Chuck Hughes
Categories Sauces
Time 1h20m
Yield 2 serving(s)
Number Of Ingredients 16
Steps:
- For the beurre blanc:.
- In a medium sauce pot, simmer shallots, white wine vinegar and tarragon for 3-4 minutes.
- Add white wine and fish stock, continue to reduce by half and strain.
- In a medium sauce pot, slowly add a ΒΌ lb of butter to the mixture until emulsified.
- With a hand held blender, puree the sea urchin and whipping cream to the emulsified mixture.
- Season to taste, with salt and pepper.
- In a large fry pan over medium heat, pan sear scallops 3-4 minutes.
- Assemble ingredients in a scallop shell.
- For the parsnip puree:.
- In a medium size pot, cook chopped parsnip with milk, honey, bay leaf and a pinc of salt for 15-20 minutes.
- Strain and puree in a food processor, slowly adding 3 T of butter.
- Pass through tamis to remove any fibrous strands.
Nutrition Facts : Calories 1418.9, Fat 113.4, SaturatedFat 71.3, Cholesterol 340.8, Sodium 818.2, Carbohydrate 58.8, Fiber 0.1, Sugar 50.2, Protein 35.8
RARE SEARED TUNA
Recipe from the Santa Cafe in Santa Fe, I adopted this recipe and have actually had the pleasure of the original poster cooking it for me (IHHDRO)
Provided by Dawnab
Categories Tuna
Time 11m
Yield 2 serving(s)
Number Of Ingredients 5
Steps:
- Thoroughly and evenly coat the outside of the Tuna loin with the spice mixture.
- Sear the Tuna in 2 tablespoons of oil in a very hot skillet for approximately 15 seconds per side.
- Allow to cool and slice.
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