Pan Seared Diver Scallops And Sea Urchin Beurre Bla

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.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Swap the honey for maple syrup or agave for a slightly different but equally rich sweetness.
Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

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

My Personal Notes

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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.

That's it — enjoy your meal!

Pan Seared Diver Scallops And Sea Urchin Beurre Blanc

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions