Scallops with Sea Urchin Butter

Scallops with Sea Urchin Butter
Scallops with Sea Urchin Butter

For this recipe you will have to venture out to an Asian market that specializes in Japanese food like Uwajamai for certain ingredients.

Serves 2

Scallops with Sea Urchin Butter

Scallop Ingredients

6 U-10 dry pack scallops (U-10 means under 10 per-pound)
1 tablespoon canola Oil
1 pinch salt and pepper to taste
4 tablespoon Uni butter (recipe follows)
1 tablespoon Tobiko

Scallop Directions
  1. Rinse scallops and pat dry.
  2. Season scallops liberally with salt and pepper.
  3. Heat a medium size fry pan to medium high heat.
  4. Place canola oil in pan and then sear the scallops on either side about 4-6 minutes per side. If the oil smokes turn down to medium.
  5. Pull saute pan away from heat and top with butter.
  6. Serve in a dish or on a plate with your choice of sides and then spoon melted butter over the top.
  7. Garnish with Tobiko. Tobiko is flying fish roe and you can find it in the sushi area.
Uni Butter Ingredients

1/2 stick or 1/4 pound butter, softened at room temperature
1 teaspoon minced ginger
2 pieces 1 ounce of fresh Uni or sea urchin roe, chopped
1 tablespoon cilantro, chopped
1 tablespoon green onion chopped
1/4 teaspoon kosher salt

Uni Butter Directions
  • Place all ingredients in a mixing bowl.
  • Mash with a fork until all ingredients are well incorporated.
  • Butter can be frozen for later use.
  • Butter is great on sautéed snow peas, broccoli or on top of any fish.
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