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Roe Mosaic


  • Sea Scallop Ceviche

  • Sea Urchin Cream

  • Salmon, Trout, Osetra, and Tobiko Caviars  


Sea Scallop Ceviche

Yield: 1 portion



  • 1 U-10 Sea Scallop, sliced into thin rounds

  • 1 Tbs Kosher salt

  • 1 tsp Espelette Pepper

  • 2 lemons, zested, then juiced

  • 2 limes, zested, then juiced

  • ¼ cup Extra Virgin Olive Oil




Lay out the scallop slices on a tray. Season evenly with the salt and Espelette. Scatter the citrus zests evenly across the scallops. Whisk the lemon and lime juice together in a bowl and drizzle in oil. Use a pastry brush to evenly apply the vinaigrette to the scallops. Keep cool for plating.

Sea Urchin Cream

Yield: ½ cup


  • 2 oz sea urchin

  • 1 lemon, juiced

  • ½ tsp salt

  • ½ cup crème fraiche



Place all ingredients except crème fraiche in a blender and puree. Once smooth use a rubber spatula to fold the puree into the crème fraiche in a mixing bowl. Season to taste.




Cover the base of the plate with the scallop slices. Alternate with small piles of the different types of caviars atop the scallops, keeping aesthetics, flavors, and textures in mind. Finish with small dollops of the sea urchin cream.

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