Pan Seared Diver Scallops and Sea Urchin Beurre Blanc

"Recipe courtesy Raymonds Restaurant, St. John's, Canada"
 
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Ready In:
1hr 20mins
Ingredients:
16
Serves:
2
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ingredients

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directions

  • For the beurre blanc:

  • 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.
  • For the parsnip puree:

  • 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.

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RECIPE SUBMITTED BY

Affable Canadian chef Chuck Hughes is a restaurateur and television personality known for his inventive take on comfort food, which he shares on his show, Chuck's Day Off.
 
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