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Serves 2
HALIBUT
6 U-10 (under 10 per pound) Dry Pack Scallops
1 Tbsp Canola Oil
Salt & Pepper, to taste
4 Tbsp Uni Butter (recipe follows)
1 Tbsp Tobiko (aka Flying Fish Roe, find it in the sushi area of an Asian market)
Rinse scallops and pat dry. Season scallops liberally with salt and pepper. Heat a medium fry pan to medium-high heat. Add canola oil and sear scallops 4-6 minutes on each side. If oil smokes, turn heat down to medium. Remove from heat. Serve with melted uni butter spooned over the top. Garnish with tobiko.
UNI BUTTER
4 Tbsp Butter, room temperature
1 tsp Fresh Ginger, minced
1 oz Fresh Uni or Sea Urchin Roe, chopped
1 Tbsp Cilantro, chopped
1 Tbsp Green Onion, chopped
¼ tsp Kosher Salt, to taste
Place all ingredients in a mixing bowl. Mash with a fork until all ingredients are well incorporated.
Butter can be frozen for later use. This butter is also great on sautéed snow peas, broccoli or on top of any fish.
(Photo by Ilya Moshenskiy)
