Scallops With Sea Urchin Sauce
Ingredients
4 kilos live Scallops
1 kilo Sea Urchin Eggs
2 dl White Wine
20 grams Unsalted Butter
Lemon
Salt And Pepper
Method
Shell the scallops by inserting a knife blade into the shell and cutting the muscle which holds the scallop.
With a spoon remove delicately the flesh and separate the coral from the white flesh.
Clean carefully both the white and the coral and then cut the white into half.
Open the sea urchins and carefully extract the roe.
Prepare a white wine sauce according to the recipe below.
Dust the scallop white in flour and saute in butter, do not colour the scallop meat.
Bring the white wine sauce to the boil, remove from the heat and gently add the sea urchin roe; DO NOT USE A WHISK, then add lemon juice and adjust seasoning.
Place the scallops in a wide soup bowl, or in the cleaned shells and coat with the sea urchin sauce.
Note: no recipe for white wine sauce.
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