Seared Jumbo scallops with Uni Sauce, Yukon Potatoes, Onion Jam and Parsley Oil Recipe

Posted by
Rate It!
Seared Jumbo scallops with Uni Sauce, Yukon Potatoes, Onion Jam and Parsley Oil
Add your photo!
Ingredients
27
Count
Nutrition
1875
Calories
Total time
57
Minutes
Comments Print recipe

Ingredients:

Directions:

  1. For Uni sauce:
  2. In a blender, puree 4 ounces fresh Uni. Fold pureed Uni into the softened butter with Tamari and Sansho. Let chill.
  3. Meanwhile, in a small sauce pan reduce clam broth and white wine to 1/8 cup.
  4. 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.
  5. 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.
  6. For the Scallops:
  7. Cut potatoes to medium cubes, boil in water until slightly overcooked, drain and cool.
  8. Season the scallops with salt and pepper. In a medium pan over medium-high heat sear the seasoned scallops.
  9. 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.
  10. 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.
  11. 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.
Kitchen-Friendly View

Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 1875.48 Kcal (7852 kJ)
Calories from fat 1328.69 Kcal
% Daily Value*
Total Fat 147.63g 227%
Cholesterol 541.73mg 181%
Sodium 636.92mg 27%
Potassium 1060.4mg 23%
Total Carbs 103.94g 35%
Sugars 26.11g 104%
Dietary Fiber 8.26g 33%
Protein 32.15g 64%
Vitamin C 51.2mg 85%
Vitamin A 2.8mg 93%
Iron 95.4mg 530%
Calcium 248.8mg 25%
Amount Per 100 g
Calories 244.05 Kcal (1022 kJ)
Calories from fat 172.9 Kcal
% Daily Value*
Total Fat 19.21g 227%
Cholesterol 70.49mg 181%
Sodium 82.88mg 27%
Potassium 137.99mg 23%
Total Carbs 13.53g 35%
Sugars 3.4g 104%
Dietary Fiber 1.07g 33%
Protein 4.18g 64%
Vitamin C 6.7mg 85%
Vitamin A 0.4mg 93%
Iron 12.4mg 530%
Calcium 32.4mg 25%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

  • salty
  • savory
  • bitter
  • sweet
Search recipes
by ingredients
Search
Construct & Analyze
Your Recipe
Analyze

Try this similar recipes

View More

Recipe Tags

Weightwatchers Points

  • 49
    Points
  • 52
    PointsPlus

Good Points

  • saturated fat free,
  • low sodium

Bad Points

  • High in Sodium,
  • High in Total Fat

Also Try

Share Recipe

Recipes▼
Search
Get Your Recipe of Health!
Follow RecipeOfHealth on Facebook!
Scroll to top