Chuck's Eat the Street-Pan Seared Diver Scallops and Sea Urchin Beurre Blanc

Name: Chuck's Eat the Street-Pan Seared Diver Scallops and Sea Urchin Beurre Blanc
Prep time: P0Y0M0DT0H45M0.000S
Cook time: P0Y0M0DT0H35M0.000S
Total time: P0Y0M0DT1H20M0.000S
Yield: 2 Servings
Ingredients: 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

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Level: Easy
Total: 1 hr 20 min

Prep: 45 min
Cook: 35 min

Yield: 2 Servings

Level: Easy
Total: 1 hr 20 min

Prep: 45 min
Cook: 35 min

Yield: 2 Servings

Ingredients

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

Directions

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.

My Private Notes

Show: Chuck's Eat the Street

Episode: Land of Cod

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