In a blender, puree 4 ounces fresh Uni. Fold pureed Uni into the softened butter with Tamari and Sansho. Let chill.
Meanwhile, in a small sauce pan reduce clam broth and white wine to 1/8 cup.
In a medium bowl place yolks over a pot of boiling water, whisk briefly add reduced clam broth mixture, whisk until thickened. Slowly add chilled Uni butter, add chopped tarragon and tarragon vinegar, keep warm.
Blanch 2 bunches parsley and shock down in ice water, squeeze excess water from the parsley, rough chop, transfer to a blender with 1 cup of olive oil, puree and reserve.
For the Scallops:
Cut potatoes to medium cubes, boil in water until slightly overcooked, drain and cool.
Season the scallops with salt and pepper. In a medium pan over medium-high heat sear the seasoned scallops.
Crumble potatoes into dime size pieces, and fry in a separate medium skillet with peanut oil until crispy. Transfer to a bowl and combine with 1 teaspoon parsley, 1 teaspoon chives, 1 teaspoon truffle oil, 1 tablespoons onion jam and press into ring molds and place in the center of the plate, position seared scallop on top of molded potatoes and spoon Uni sauce over the scallops. Garnish with micro watercress and sliced Nori, drizzle parsley oil around the plate.
This recipe was provided by professional chefs and has been scaled down from a bulk recipe provided by a restaurant. The Food Network Kitchens chefs have not tested this recipe, in the proportions indicated, and therefore, we cannot make any representation as to the results.
In a medium pan add butter and 1 1/2 pounds of sliced yellow onions sweat until softened. Add 1 1/8 cup of red wine vinegar, 1/8 cup balsamic vinegar, 1/2 cup sugar and a pinch of salt. Let cook down until jam like consistency. Once ready, let cool and reserve.