Scallops in Sea Urchin Sauce from The Sushi Experience by Hiroko Shimbo

Name: Scallops in Sea Urchin Sauce from The Sushi Experience by Hiroko Shimbo
Ingredients: 4 teaspoons or more tsuke-joyu (sushi dipping sauce); ¼ sheet nori (laver), cut into needle-thin julienne strips; 1 to 2 tablespoons wasabi paste; ½ wooden tray uni (sea urchin) (about 2 ounces) or 10 to 12 fresh sea urchins, shelled; 1 egg yolk from large or medium egg; 2 tablespoons heavy cream; Shoyu (soy sauce), komezu (rice vinegar), and salt; 8 very fresh large scallops, preferably not chemically treated, cut in 2 thin disks; Olive oil; 2 small Kirby cucumbers, 1 inch in diameter

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In this dish, I quickly sear large, meaty scallops in a skillet and serve them with my favorite sea urchin sauce—a rich dish, so a small portion is fully satisfying.

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Ingredients

4 teaspoons or more tsuke-joyu (sushi dipping sauce)
¼ sheet nori (laver), cut into needle-thin julienne strips
1 to 2 tablespoons wasabi paste
½ wooden tray uni (sea urchin) (about 2 ounces) or 10 to 12 fresh sea urchins, shelled
1 egg yolk from large or medium egg
2 tablespoons heavy cream
Shoyu (soy sauce), komezu (rice vinegar), and salt
8 very fresh large scallops, preferably not chemically treated, cut in 2 thin disks
Olive oil
2 small Kirby cucumbers, 1 inch in diameter