Best Sea Urchin Sauce Recipes

Rare Seared Tuna and Scallop, Taro Root Chips and Sea Urchin Sauce image

Provided by Marcus Samuelsson

Time 1h5m

Yield 2 servings

Number Of Ingredients 21

Taro root
1 tablespoon clarified butter
4 thyme sprigs, leaves removed
3 garlic cloves, chopped
Salt and pepper
4 scallops
1/2 tablespoon sesame oil
1 pound tuna
2 portobello mushrooms
1 tablespoon sashimi oil, recipe follows
2 limes, juiced
3 tablespoons soy sauce
2 tablespoons olive oil
1 tablespoon sesame oil
1 cup chicken stock
1/2 cup fish stock
1 shallot
2 tablespoons soy sauce
1 tablespoon heavy cream
2 tablespoons butter
1 piece sea urchin

Steps:

Preheat oven to 350 degrees. Thinly slice the taro root and place on a roasting pan. Brush with clarified butter. Sprinkle with thyme, garlic and salt and pepper. Bake in oven until golden brown. Fry scallops in sesame oil. Sear the tuna on all 4 sides and let rest for 35 minutes.
Place chopped mushrooms in a roasting pan and pour the sashimi oil on top and roast for approximately 5 minutes in a 400 degree oven.
Bring everything to a boil in a saucepan.
Bring chicken stock, fish stock and shallot to a boil. Add the soy sauce and reduce. Add heavy cream and butter. Mix in sea urchin.
To Serve: Place 1 taro root chip on top of the plate, place 3 slices of tuna (per person) and 1 whole scallop. Garnish with mushrooms, pour the warm sashimi oil on top of the tuna and scallops. Pour the sea urchin sauce around the tuna and place 1 chip on top.

Sea Urchin Sauce image

Provided by Food Network

Categories main-dish

Time 35m

Number Of Ingredients 12

2 tablespoons shallots, minced (about 2)
2 cloves garlic, minced
1/4 teaspoon (pinch) crushed hot pepper flakes
1 teaspoon of dry oregano
1 tablespoon olive oil
1/2 cup of sweet vermouth (you may use white wine instead)
1/2 cup chicken stock
4 ounces sea urchin (12 to 18 whole urchins)
1/2 cup butter, cut into chunks
1 tablespoon chopped parsley
Salt and ground black pepper to taste
1/2 pound shucked and cooked lobster meat

Steps:

In a 9-inch saute pan over medium-high heat sweat shallots, garlic, hot pepper and oregano in the olive oil. About 2 minutes, until limp. Add vermouth and chicken stock, reduce this by half. Add sea urchin, cooking for 30 seconds. Whisk in butter, chunk at a time, breaking up urchins as you mix. Add parsley. Season with salt and pepper. Add lobster at the last minute. Toss in sauce, and the pour over spaghetti. Toss with spaghetti. Pasta: Use same dough as for tortelli-cut as spaghetti.

Sea Urchin Ceviche with Orange Chile de Arbol Sauce image

Provided by Aarón Sánchez

Categories appetizer

Time 20m

Yield 2 servings

Number Of Ingredients 9

2 cups fresh orange juice
1 shallot, chopped finely
1 tablespoon chopped ginger
1 stalk lemongrass
1 chile de arbol
2 garlic cloves, chopped finely
1 lime, juiced
2 fresh sea urchin
2 fresh cilantro leaves

Steps:

In medium saucepot combine the orange juice with the shallot, ginger, lemongrass, chile de arbol and garlic. Allow the orange juice to reduce by 2/3, then strain sauce and allow it to cool. When sauce is cool, add the lime juice.
With a pair of scissors cut the top of each sea urchin making sure to discard any shell that might have broken loose in the urchin. With a paring knife, scoop and detach the urchin from the shell. When this is done, spoon a little sauce on each urchin, garnish with cilantro leaves and allow to sit for 15 minutes before serving.