Recipe courtesy of Chuck Hughes
Episode: Land of Cod
1 hr 20 min
45 min
35 min
2 Servings


Scallops and Sea Urchin Buerre Blanc:
  • 4 large shucked diver scallops
  • 4 large sea urchins 
  • 1 dehydrated scallop roe sac 
  • 4 sprigs of fresh tarragon 
  • 2 finely chopped medium size shallot 
  • 3 tablespoons 35 percent whipping cream 
  • 4 tablespoons white wine vinegar 
  • 1/2 cup of crisp, acidic white wine 
  • 1/2 cup of fish stock 
  • 250 gram sea greens 


Scallops and Sea Urchin Buerre 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.

Parsnip Puree:

large parsnips, peel and rough chopped

2 bay leaf 

5 cups of 2 percent milk 

2 tablespoons of honey 

pinch Kosher salt 

1/2 pound unsalted butter (diced and cold) 

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.

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