PAN SEARED DIVER SCALLOPS AND SEA URCHIN BEURRE BLANC

Pan Seared Diver Scallops and Sea Urchin Beurre Blanc image

Make and share this Pan Seared Diver Scallops and Sea Urchin Beurre Blanc recipe from Food.com.

Provided by Chuck Hughes

Categories Sauces

Time 1h20m

Yield 2 serving(s)

Number Of Ingredients 16

Ingredients

4 large shucked diver scallops
4 large sea urchins for sauce to put on scallops
1 dehydrated scallop roe sac for sauce to put on scallops
4 sprigs fresh tarragon
2 finely chopped medium size shallots
3 tablespoons 35 percent whipping cream
4 tablespoons white wine vinegar
1/2 cup crisp acidic white wine
1/2 cup fish stock
250 g sea greens
1 large parsnip, peel and rough chopped
2 bay leaves
5 cups 2% milk
2 tablespoons honey
1 pinch kosher salt
1/2 lb unsalted butter (diced and cold)

Steps:

For the beurre blanc:.
In a medium sauce pot, simmer shallots, white wine vinegar and tarragon for 3-4 minutes.
Add white wine and fish stock, continue to reduce by half and strain.
In a medium sauce pot, slowly add a ¼ lb of butter to the mixture until emulsified.
With a hand held blender, puree the sea urchin and whipping cream to the emulsified mixture.
Season to taste, with salt and pepper.
In a large fry pan over medium heat, pan sear scallops 3-4 minutes.
Assemble ingredients in a scallop shell.
For the parsnip puree:.
In a medium size pot, cook chopped parsnip with milk, honey, bay leaf and a pinc of salt for 15-20 minutes.
Strain and puree in a food processor, slowly adding 3 T of butter.
Pass through tamis to remove any fibrous strands.

Nutrition Facts : Calories 1418.9, Fat 113.4, SaturatedFat 71.3, Cholesterol 340.8, Sodium 818.2, Carbohydrate 58.8, Fiber 0.1, Sugar 50.2, Protein 35.8