Name: Ocean Jewel: Scallop Carpaccio with Sea Urchin Emulsion, Pickled Rhubarb Ribbons, Toasted Nori Dust, and Yuzu Caviar
Prep time: 30 min
Cook time: 3 min
Total time: 1 h 33 min
Yield: 4 servings
Cuisine: Modernist
Ingredients: 12 large, diver-caught, sushi-grade sea scallops (approx. 250g / 9 oz total weight); 50g (1.75 oz) fresh, high-quality sea urchin roe (uni), preferably from Hokkaido or Santa Barbara; 1 large egg yolk, pasteurized if raw consumption is a concern; 15ml (1 tablespoon) fresh yuzu juice, plus more for seasoning; 5g (1 teaspoon) Dijon mustard; 120ml (1/2 cup) grapeseed oil or other neutral-flavored, high-smoke-point oil; 2g (1/2 teaspoon) fine sea salt, plus more to taste; White pepper, freshly ground, to taste; 100g (3.5 oz) fresh rhubarb stalks, vibrant pink if possible; 100ml (scant 1/2 cup) unseasoned rice vinegar; 50ml (1/4 cup) filtered water; 50g (1/4 cup) granulated sugar; 2 sheets high-quality toasted nori (dried seaweed); 10g (0.35 oz) yuzu caviar (also known as yuzu tobiko or yuzu pearls)

Magic Sous

Ocean Jewel: Scallop Carpaccio with Sea Urchin Emulsion, Pickled Rhubarb Ribbons, Toasted Nori Dust, and Yuzu Caviar — Magic Sous