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F E S T I V A L  2003

february 28 - march 3, 2003
south beach recipes

Taylor Bay Scallops
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.


Robert Mondavi Winery, Oakville, Napa Valley, CA

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