Scallops in Sea Urchin Sauce

Name: Scallops in Sea Urchin Sauce
Cuisine: Japanese
Ingredients: Shoyu (soy sauce), komezu (rice vinegar), and salt; 1 egg yolk from large or medium egg; Shoyu (soy sauce), komezu (rice vinegar), and salt; Shoyu (soy sauce), komezu (rice vinegar), and salt; ½ wooden tray uni (sea urchin) (about 2 ounces) or 10 to 12 fresh sea urchins, shelled; ½ wooden tray uni (sea urchin) (about 2 ounces) or 10 to 12 fresh sea urchins, shelled; 1 egg yolk from large or medium egg; 2 tablespoons heavy cream; Olive oil; 4 teaspoons or more tsuke-joyu (sushi dipping sauce); 4 teaspoons or more tsuke-joyu (sushi dipping sauce); 1 to 2 tablespoons wasabi paste; Shoyu (soy sauce), komezu (rice vinegar), and salt; Shoyu (soy sauce), komezu (rice vinegar), and salt; 2 small Kirby cucumbers, 1 inch in diameter; 8 very fresh large scallops, preferably not chemically treated, cut in 2 thin disks; ¼ sheet nori (laver), cut into needle-thin julienne strips

Hotate no uni sosu

Preparation info

Makes
4
side dishes

Difficulty
Easy

Appears in

The Sushi Experience

By Hiroko Shimbo

Published 2006

About

In this dish, I quickly sear large, meaty scallops in a skillet and serve them with my favorite sea urchin sauce—a rich dish, so a small portion is fully satisfying.

Ingredients

Sea Urchin Sauce

½ wooden tray uni (sea urchin) (about 2 ounces) or 10 to 12 fresh sea urchins, shelled

Asia
Japan
Fish course
Pescatarian

Method

Steam the sea urchin in a bowl placed in a steamer over boiling water for 8 minutes. If using a metal steamer, make sure to wrap a towel around the inside of the lid to prevent condensed moisture from dripping onto the sea urchin. Remove the sea urchin from the steamer and press it through a fine sieve into a small bowl (you will get about ¼