Pan Seared Diver Scallops And Sea Urchin Beurre Blanc Recipe

Name: Pan Seared Diver Scallops And Sea Urchin Beurre Blanc
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Scallops and Sea Urchin Buerre Blanc; 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; Parsnip Puree; 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)

Servings: persons

Scallops and Sea Urchin Buerre Blanc
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
Parsnip Puree
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)

1
For the beurre blanc:
2
In a medium sauce pot, simmer shallots, white wine vinegar and tarragon for 3-4 minutes.
3
Add white wine and fish stock, continue to reduce by half and strain.
4
In a medium sauce pot, slowly add a 1/4 lb of butter to the mixture until emulsified.
5
With a hand held blender, puree the sea urchin and whipping cream to the emulsified mixture.
6
Season to taste, with salt and pepper.
7
In a large fry pan over medium heat, pan sear scallops 3-4 minutes.
8
Assemble ingredients in a scallop shell.
9
For the parsnip puree:
10
In a medium size pot, cook chopped parsnip with milk, honey, bay leaf and a pinc of salt for 15-20 minutes.
11
Strain and puree in a food processor, slowly adding 3 T of butter.
12
Pass through tamis to remove any fibrous strands.

659

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 18 ingredients. The key ingredients include: Scallops and Sea Urchin Buerre Blanc, 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, and more.

Yes, Pan Seared Diver Scallops And Sea Urchin Beurre Blanc falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Pan Seared Diver Scallops And Sea Urchin Beurre Blanc

How did you like this recipe?

Frequently Asked Questions