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Adapted from Andrew DiCataldo

Yield: 6 serving

Sea Urchin Mojo

  • 1/2 cup uni (sea urchin), (sold at Japanese fish markets or sushi shops)
  • 1/4 cup red bell peppers, roasted and finely diced
  • 1 Tablespoon cilantro, finely chopped
  • 3 Tablespoons lemon juice
  • 2 1/2 Tablespoons extra virgin olive oil

Mix ingredients thoroughly and keep refrigerated.

Sea Scallops

  • 6 large Diver sea scallops
  • 2 Tablespoons vegetable oil, for cooking
  • Sea salt and freshly ground black pepper to taste

Heat a skillet with the canola oil. Season scallops with salt and pepper. Place scallops in a hot pan and sear for 3-4 minutes until golden brown. Turn scallops and remove pan from heat.

Cucumber Salad

  • 1 cucumber, peeled, cut in half, seeds removed and thinly sliced
  • 1 red onion, peeled and thinly sliced

Toss the cucumber and onions with 4 tablespoons of the Sea Urchin Mojo.

To serve, in the center of each plate, place a bundle of cucumber salad, top with a sea scallop and more of the Sea Urchin Mojo. Serve at once.

Wine Suggestion

1997 Belondrade y Lurton Verdejo Rueda (Spain)

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