Rocco DiSpirito,
Union Pacific-New York, NY
Adapted by StarChefs
Yield: one serving
- 1 overripe tomato, cut in quarters
- ¼ teaspoon mirin, at room temperature
- 5 small bay scallops, muscle removed (reserve shells
for serving)
- 5 lobes of uni (sea urchin)
- ½ ounce of seaweed (red or green tosaka or
ogonori), rinsed free of salt
- 1 teaspoon mustard oil, at room temperature
- Cayenne pepper to taste
- Course sea salt and freshly ground pepper to taste
- Crushed ice
To prepare tomato water: Pulse overripe tomato
with coarse sea salt in a food processor. Suspend in
cheesecloth and set in strainer overnight allowing liquid
to drop into a large bowl. Pass liquid through a coffee
filter to remove all solids. Mix liquid with mirin,
cayenne, coarse sea salt, and freshly ground pepper.
To serve: Make a bed of crushed ice on a small
serving plate and top with seaweed. Rinse scallop shells
thoroughly. Arrange five scallop shells in a circle
on the seaweed bed. Place one scallop and one lobe of
uni in each scallop shell. Pour tomato water over scallops
and uni and drizzle several droplets of mustard oil
over top. Serve immediately.
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