Scallop-sea Urchin Recipe

1. Prep scallops and uni

Pat the scallops dry with paper towels; remove and discard the small side muscle if not already removed. Season both sides lightly with 1 tsp fine sea salt and 1/2 tsp freshly ground black pepper. Keep the uni chilled on a small plate covered with plastic wrap until just before plating.

2. Sear scallops

Heat a large sauté pan over medium-high heat until hot. Add 1 tbs neutral oil and 1 tbs unsalted butter. When the butter foams and the pan is shimmering, add scallops spaced so they do not touch. Sear undisturbed for 1.5–2 minutes until a deep golden crust forms. Flip and sear the other side 1–1.5 minutes until just cooked through (opaque in center). Remove scallops to a warm plate and tent lightly with foil.

3. Rehydrate seaweed & build aromatics

Place the kombu and dried wakame in a small heatproof bowl with the fish/shellfish stock; let sit 10 minutes to begin rehydrating. Meanwhile, in a small saucepan over medium heat, add 1 tbs unsalted butter (from the broth portion) and melt. Add the minced shallot and sauté gently 2–3 minutes until translucent but not browned. Add the minced garlic and cook 30 seconds until fragrant.

4. Deglaze and simmer

Increase heat to medium-high, pour in 120 ml dry white wine to deglaze the shallots and garlic, scraping any fond. Bring to a gentle simmer and reduce by about half (2–3 minutes) to concentrate flavor. Add the kombu/wakame with the stock into the saucepan. Bring to a low simmer and let infuse 6–8 minutes—do not boil vigorously. Remove the kombu piece (it will be gelatinous) and discard or reserve for another use; leave the wakame in or fish it out per texture preference.

5. Finish the broth

Turn the heat to low. Whisk in the cold cubed butter (30 g) a few cubes at a time to emulsify and slightly thicken the broth (monter au beurre). Add 1 tbs fresh lemon juice and 1/2 tsp lemon zest. Season with 1/2 tsp fine sea salt and 1/4 tsp freshly ground pepper; taste and adjust. Stir in thinly sliced chives. Keep the broth warm (no boil) while you finish scallops and plate.

6. Warm the uni briefly (optional): if you prefer the uni slightly warmed (not cooked), place uni pieces on a small heatproof spoon or shallow dish and set over a warm pan for 15–20 seconds to take the chill off. Do not apply direct heat or they will melt.

7. Plate: Spoon 90–120 ml of the warm seaweed-lemon marinière into shallow bowls. Arrange 2 scallops per bowl (for 4 servings) or distribute evenly so each person receives 2 scallops. Place a piece of uni atop each scallop or beside it. Scatter microgreens or baby sea lettuce around. If using extra uni for garnish, add one small piece per bowl.

8. Final finish: Grind a little extra black pepper if desired and serve immediately with a lemon wedge on the side for additional brightness. Encourage diners to spoon the broth over scallop and uni as they eat.