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

  • Level: Easy
  • Total: 1 hr 20 min
  • Prep: 45 min
  • Cook: 35 min
  • Yield: 2 Servings
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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 


  1. In a medium sauce pot, simmer shallots, white wine vinegar and tarragon for 3-4 minutes.
  2. Add white wine and fish stock, continue to reduce by half and strain.
  3. In a medium sauce pot, slowly add a ¼ lb of butter to the mixture until emulsified.
  4. With a hand held blender, puree the sea urchin and whipping cream to the emulsified mixture.
  5. Season to taste, with salt and pepper.
  6. In a large fry pan over medium heat, pan sear scallops 3-4 minutes.
  7. Assemble ingredients in a scallop shell.

Parsnip Puree:

  1. large parsnips, peel and rough chopped
  2. 2 bay leaf 
  3. 5 cups of 2 percent milk 
  4. 2 tablespoons of honey 
  5. pinch Kosher salt 
  6. 1/2 pound unsalted butter (diced and cold) 
  7. In a medium size pot, cook chopped parsnip with milk, honey, bay leaf and a pinc of salt for 15-20 minutes.
  8. Strain and puree in a food processor, slowly adding 3 T of butter.
  9. Pass through tamis to remove any fibrous strands.