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.
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.