Pan Seared Diver Scallops And Sea Urchin Beurre Blanc - cooking recipe

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)

Preparation

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 1/4 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.