Pan Seared Diver Scallops And Sea Urchin Beurre Blanc

• Scallops and Sea Urchin Buerre Blanc
• 4 large shucked diver scallops
• 4 large sea urchins for sauce to put on scallops
• 1 dehydrated scallop roe sac for sauce to put on scallops
• 4 sprigs fresh tarragon
• 2 finely chopped medium size shallots
• 3 tablespoons 35 percent whipping cream
• 4 tablespoons white wine vinegar
• 1/2 cup crisp acidic white wine
• 1/2 cup fish stock
• 250 g sea greens
• Parsnip Puree
• 1 large parsnip, peel and rough chopped
• 2 bay leaves
• 5 cups 2% milk
• 2 tablespoons honey
• 1 pinch kosher salt
• 1/2 lb unsalted butter (diced and cold)

1. For the beurre blanc:
2. In a medium sauce pot, simmer shallots, white wine vinegar and tarragon for 3-4 minutes.
3. Add white wine and fish stock, continue to reduce by half and strain.
4. In a medium sauce pot, slowly add a 1/4 lb of butter to the mixture until emulsified.
5. With a hand held blender, puree the sea urchin and whipping cream to the emulsified mixture.
6. Season to taste, with salt and pepper.
7. In a large fry pan over medium heat, pan sear scallops 3-4 minutes.
8. Assemble ingredients in a scallop shell.
9. For the parsnip puree:
10. In a medium size pot, cook chopped parsnip with milk, honey, bay leaf and a pinc of salt for 15-20 minutes.
11. Strain and puree in a food processor, slowly adding 3 T of butter.
12. Pass through tamis to remove any fibrous strands.

urchins, scallops, tarragon, shallots, cream, white wine vinegar, crisp acidic, fish stock, puree, bay leaves, milk, honey, kosher salt, unsalted butter

Taken from www.food.com/recipe/pan-seared-diver-scallops-and-sea-urchin-beurre-blanc-532558 (may not work)