Meanwhile, in a small sauce pan reduce clam broth and white wine to 1/8 cup.
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.
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.
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.