Seared Massachusetts Jumbo Sea Scallops with Maine Sea Urchin Cream Sauce and Chinese Black Rice

For the Cream Sauce and Black Rice:

  • 2 oz. Sea Urchin Roe
  • 3 cups Heavy Cream
  • 1 cup White Wine
  • 1 stick Butter, cubed
  • 1 Tbsp. Shallots, minced
  • 2 cups Chinese Black Rice

1.Bring Shallots and white wine to a boil in a sauce pan. Reduce until the white wine is down to about a tablespoon.
2.Add the Urchin Roe and reduce heat to medium. Immediately add the cream sauce and bring to a boil and allow reduce by 1/3. The sauce should now coat the back of a spoon.
3.One cube at a time add the butter while stirring the sauce over low heat. Finish with a salt and pepper and set aside.
4.Bring 2 quarts of water to a boil. Add 2 cups of the Chinese black rice. Boil for 15 minutes and strain while rice is almost done. It should still be al dente. Cool and reserve for use.

Make the dish!
1.Heat a sauté pan over medium heat until hot, add a bit of oil into pan and add the fresh Sea Scallops that are seasoned with salt and pepper.
2.Cook for 4 minutes on medium heat on each side.
3.Add a cube of butter to a separate pan and melt over medium heat. When butter is melted add 1 cup of the al dente Black Rice. Heat until the rice is hot. Add 4 ounces of the cream sauce to the pan with the rice and continue to cook until the rice is cooked all the way through, about 3 minutes.
4.Add the rice to the center of the plate. Place scallops on top of rice and garnish with your favorite herb!