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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