Top Rated Sea Urchin Recipes

In the mood for something exotic? Look no further than this decadent risotto topped with sea urchin and smoked caviar. It's a flavor combination that's simply unforgettable, and your guests are sure to be impressed.See all rice recipes.
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Oyster pan roast.
Years ago, when I was working at Pearl, I read M.F.K. Fisher's Consider the Oyster. It was then that I first learned about the oyster pan roast. I experimented with recipes for it a few times. Then when The John Dory opened next door to Del Posto a few years ago, I fell in love with chef April Bloomfield's "Oyster Pan Roast with Sea Urchin Butter." A little salt, a little pepper, plump oysters sitting at the bottom like some lost treasure, found.  That smoothness of the cream and uni butter that just melts away. Amazing. So it was a real blow when the restaurant closed and New York lost Chef Bloomfield's Oyster Pan Roast and Hangtown Fry (juicy oysters, thick bacon, and spicy jalapeño). Sure, Grand Central Oyster Bar has a pan roast that's celebrated, but it just didn't matter. New York had lost two of its best oyster dishes. I was forlorn. So I rejoiced when The John Dory and its Oyster Pan Roast were revived at the ACE. But in the jilted time in between, I was forced to perfect my own recipe. It's fairly simple, and I didn't try to replicate the uni butter (though The Times did everyone a public service by adapting the chef's recipe so you can try if you like), but I have to say, I'm pretty proud of it. This recipe features oysters from Hood Canal (the Puget Sound) provided by the New York Oyster Company — big, juicy, very briny oysters. But truth be told, I've made pan roasts with all kinds of oysters and I've yet to encounter an oyster that makes the dish a fail. You can even use a combination of oysters if you like. Now, how about bringing back the Hangtown Fry, Chef? Click here to see 7 Outstanding Oyster Recipes. 
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Nobody is indifferent to sea urchin roe: You either love it or hate it. Personally, its rich and sexy taste is my favorite flavor on earth. Until I tried the extraordinary mousse invented by Jean-Georges Vongerichten, I preferred it raw. Now I know better. The best sea urchin roe comes from southern California, and is sold in little wooden trays at Japanese markets. It is extremely fragile. It's important to use very fresh roe with a clean, ripe, rather fruity scent.
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evelyn/athens
I have no great expectation of anyone ever making this, but the 'recipe' should be noted, if only for posterity's sake. If you can ever get your hands on fresh, female sea urchins, this is definitely worth trying. One of my top 3 food choices. I expect that fresh sea urchins are available wherever the freshest possible fish is, as it is used in sushi.
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This dish of sea bass paired with the sea urchin, which carries with it the essence of the ocean, and the blood sausage, the essesence of earth, is the perfect representation of Catalan and all its richness.
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Copyright 2007, Robert Irvine, All Rights Reserved
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Carlo Mirachi
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Anonymous
Ingredients: 1 pound fresh sea urchin roe chopped into thumbnail-size pieces 3 scallions thinly sliced 1 yellow zucchini sliced paper thin 2 1/2 cups roughly-chopped overripe plum tomatoes (abt 6 tomatoes) 1/2 cup extra-virgin olive oil Juice and ...
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nemurerubijin
If you can find out fresh sea urchin, this is the way we enjoy it in Sicily to fully exalt its natural taste on pasta. Lidia auntie taught me..of course enjoy with cool sparkling white wine ;) If you are on holiday in Sicily just ask local tourist's info desk where you can purchase fresh urchins
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Trey Foshee from George?s at the Cove
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Mario Batali
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