Hi Guys! Today we have a bit of a treat for you all…well, a totally different kind of treat than the one we had on Tuesday. We have a scallop and uni crudo for you today! I know this isn’t for everyone, BUT for those of you who love this kind of stuff, (like me!) I wanted to show you how easy it is to make at home.
It’s always fun to make a “fancy” dish like this at home to impress your guests with, and it really does take no time at all. A couple tips for preparing this dish is to semi-freeze the scallops for about 30 minutes. This will make them much easier to thinly slice. Also, you want to very gently and carefully handle the uni and avoid handling it too much. I usually use a pair of chopsticks to pick them up as they “bruise” (get gross and gunky) easily. The same goes for the tobiko….handle with care! I went with the light colored tobiko (the one infused with yuzu) because I like the color of it. Feel free to go with the color of your choice. I like tobiko though over other roe, like salmon, bc they’re really small/fine and I like the variety of colors they come in (black-squid ink, light orange-yuzu, green- wasabi). Finally, garnish with ingredients of your choice! I like using radishes and micro amaranth for the slight bitter taste (which is great with the fresh seafood and briny sauce) and the Serrano for heat, obvi. Feel free to go with the flavors and garnishes of your choice! Give your crudo a light drizzle of olive oil before serving; the quality of oil is important here and sort of brings the whole dish together.
In an upscale/fine dining establishment you can probably find this dish running anywhere from 12.95-16.95 (serves 1-2), while you can probably make this dish at home for about the same price, but serve 5 to 6 people! What a great way to save money AND impress your guests, right?! We’re in the thick of summer and dishes like this will keep you feeling refreshed and satisfied! Enjoy!
xx Jenny
Some more uni recipes you might enjoy:
Scallop and Uni Crudo
INGREDIENTS
Miso-yogurt sauce
- 2 tablespoons yellow-miso
- 2 tablespoons Greek yogurt
- 1 ½ teaspoons lemon juice
- ½ teaspoon sesame oil
- salt and pepper to taste
scallops/uni
- 2 sea scallops, thinly sliced
- ½ ounce uni (sea urchin)
garnishes
- tobiko (of your choice)
- thinly sliced radishes
- thinly sliced Serrano peppers
- micro red amaranth or micro greens
- high quality extra virgin olive oil
INSTRUCTIONS
- Place miso, yogurt, lemon juice, sesame oil, salt and pepper in a small mixing bowl and whisk together.
- To assemble: Scoop a small amount of the sauce onto one end of a plate and drag across to the other end. Top sauce with a piece of scallop followed by uni and repeat until 1 scallop has been used. Repeat on another plate with the remaining sauce, scallop and uni. Top each crudo with a small amount of tobiko and arrange radishes, serranos and micro amaranth around. Finish with a drizzle of extra virgin olive oil and serve.
Did you make this recipe? We want to see!
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beautiful plates. from where?
These pics are amazing! I especially love the gif pics, very clever!
It looks like a painting! And yes, I love *this kind of stuff* :) I want some right now!
Because I love your blog, I need to share a video on YouTube called “Julia Child Remix.” I hope you enjoy it as much as I did. It’s brilliant. Happy 100th, Julia. http://www.youtube.com/watch?v=80ZrUI7RNfI&feature=youtu.be
Impressive indeed! It looks like a gorgeous edible painting.
Everything about this is lovely. The photos, the recipe… I love it!
Yum… those are the only words I can form.
This is so original and fun! xx
http://themusingsofateenagemind.blogspot.co.uk
This looks so delicios, and uni looks so fresh and really good quality!
Let me just remain speechless and stare at the photos….
Beautiful food styling. Modern, colourful and delicious. I love the tiny serranos and the amaranth.
the letters in the first image look like radish slices themselves … too clever!
and now i’m craving crudo =)
Seafood is not an easy thing to photograph. You ladies do it well! Have a great weekend.
I love uni and raw scallops. That dish is simple (appearing – I’ve never prepared uni) and beautiful. I especially love the uni at the bottom that looks like a little tongue.
Wow, that is simply stunning, I’m not sure if I could even bring myself to destroy that piece of art and eat it!?
O.
M.
G.
This looks so good I want to cry.
Oh come on!!! Gorgeous and looks so delish!!! Where do you come up with these fabulous dishes? Well done!
That looks so incredibly tasty. So jealous, love, love, love uni. Wish I could find some fresh uni here on the east coast.
Do you have Asian/Korean markets around you? I love getting my seafood and produce specifically from those markets. Super fresh product and great prices. Over here, I found 1 mini pack of uni (enough for roughly 5 servings) for 5.99! I would look into Asian markets if you haven’t already!
jenny – which market did you find it at? thats an insane price and this looks SO good!!!
Freshia!….but you can also find it at Woori as well as H-Mart and Han-Nam Chain. Good Luck!
How gorgeous! I’ve always loved your photography and design aesthetic, but this really takes the cake. I admit, I’m a bit intimidated by this recipe… but next time I need to impress dinner guests, this is definitely the recipe I’m pulling out.
This definitely does fall under the “most impressive home food ever” category! It sounds amazing–and not as intimidating as I would have thought. :)
Your radishes are so paper thin and gorgeous and so is everything. You could get a side job working as a sushi chef! :)