4 ounces fresh Uni
1/2 pound butter, softened
1 tablespoon Tamari
1 teaspoon Sansho powder
2 cups clam broth
1/2 cup white wine
2 egg yolks
1 teaspoon freshly chopped tarragon leaves
1 teaspoon tarragon vinegar
2 bunches fresh parsley
1 cup olive oil
1 pound Yukon gold potatoes
Salt and freshly ground black pepper
8 Jumbo scallops
Peanut oil, for frying
4 tablespoons Onion Jam, recipe follows
4 teaspoons freshly chopped parsley leaves
4 teaspoons freshly chopped chives
4 teaspoon truffle oil
Micro watercress, for garnish
Sliced nori, for garnish
1 1/2 pounds yellow onions, sliced
2 tablespoons butter
1 1/8 cups red wine vinegar
1/8 cup balsamic vinegar
1/2 cup sugar
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