Taylor Bay Scallops with Uni and Mustard Oil Recipe

Name: Taylor Bay Scallops with Uni and Mustard Oil
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
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)

Servings: persons

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)

1
To make tomato water, pulse overripe tomato with coarse sea salt in a food processor.
2
Suspend in cheesecloth and set in strainer overnight allowing liquid to drop into a large bowl.
3
Pass liquid through a coffee filter to remove all solids and season with mirin and cayenne, coarse sea salt and freshly ground pepper.
4
Arrange one scallop and one piece of uni in each well-rinsed scallop shell.
5
Pour tomato water over scallop and uni and drizzle several droplets of mustard oil over top.
6
Garnish with crushed black mustard seed.
7
Place seaweed on bed of crushed ice on small serving plate.
8
Arrange five scallop shells in a circle on seaweed bed and serve immediately.
9
Increase quantities to create additional servings.

kcal

Calories

Carbs

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 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, and more.

Yes, Taylor Bay Scallops with Uni and Mustard Oil falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Taylor Bay Scallops with Uni and Mustard Oil

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions