Taylor Bay Scallops with Uni & Mustard Oil Recipe

Name: Taylor Bay Scallops with Uni & Mustard Oil
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 overripe tomatoes, coarsely chopped; 1 teaspoon sea salt; 2 teaspoons mirin; Pinch cayenne pepper; 4 cranks freshly ground pepper in a mill; Crushed ice, for presentation; 20 bay scallops in their shells, shucked, shells rinsed well and reserved, or 5 large dry sea scallops (see Notes) cut into quarters, plus; 20 oyster, clam, or mussel shells; 20 lobes of sea urchin (also uni); 1 tablespoon mustard oil, or more to taste; Coarsely ground black mustard seed

Servings: persons

4 overripe tomatoes, coarsely chopped
1 teaspoon sea salt
2 teaspoons mirin
Pinch cayenne pepper
4 cranks freshly ground pepper in a mill
Crushed ice, for presentation
20 bay scallops in their shells, shucked, shells rinsed well and reserved, or 5 large dry sea scallops (see Notes) cut into quarters, plus
20 oyster, clam, or mussel shells
20 lobes of sea urchin (also uni)
1 tablespoon mustard oil, or more to taste
Coarsely ground black mustard seed

1
In a food processor, pulse tomatoes with sea salt until chunky.
2
Line a strainer or coffeemaker basket with a coffee filter and transfer tomatoes to the coffee filter.
3
Set strainer over a large nonreactive bowl or coffeemaker carafe.
4
Refrigerate this contraption at least 12 hours: the tomatoes intensely flavored, clear juices will filter into the bowl.
5
To the tomato water, add mirin, cayenne pepper, and ground pepper.
6
Cover a dish with crushed ice.
7
(If serving this as an appetizer, use dinner plates.
8
A large serving tray or tiered platter would work well if these are to be served as hors doeuvres.)
9
For an individual appetizer, arrange 5 shells in a ring on the ice.
10
Place a scallop (or piece of scallop) and uni lobe side by side in each shell.
11
Spoon seasoned tomato water into each shell to cover the shellfish, 1 1/2 to 2 teaspoons per shell.
12
Drizzle several drops of mustard oil over each, and garnish with a pinch of black mustard seed.
13
Serve immediately.

kcal

Calories

Carbs

Protein

Carbs Protein

* 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: 4 overripe tomatoes, coarsely chopped, 1 teaspoon sea salt, 2 teaspoons mirin, Pinch cayenne pepper, and more.

Yes, Taylor Bay Scallops with Uni & 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 & Mustard Oil

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions