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Le Cordon Bleu News, 03/16/2010
Sea Scallops & Snow Peas with Sea Urchin & Squid Ink Sauce
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Cuisine Recipe

Sea Scallops & Snow Peas with Sea Urchin & Squid Ink Sauce

Iced Coffee Mousse


  1. Season the cleaned scallops with salt and white ground pepper. Heat the pan with some olive oil and sauté the scallops until brown on both sides. Transfer them in a pre-heated oven at 180°C for 2 minutes. Remove and squeeze some lemon juice over the scallops. Keep warm
  2. Sauté half the diced shallots in a pan, add in the stringed snow peas, cook for two minutes. Season to taste, sprinkle with the chopped chives. Keep warm
  3. Squid ink and urchin sauce: Heat the pan with olive oil, sauté until translucent the remaining diced shallots and half the fennel bulb chopped up. Add in Pernod and Martini and reduce by half. Add in fish stock, bay leaf, star anise, cloves and cracked peppercorn and reduce by half again. Add in squid ink and lemon juice and reduce by half add the cream, reduce the sauce to consistency. Add the urchin roe; simmer the sauce for one minute adjusts seasoning. Strain the sauce and keep warm. (Note: do not boil the sauce as the flavour of the urchin roe will be lost).
  4. In salted boiling water, boil in the carrots and fennel brunoise. Cook for about one minute. Strain the vegetables, then sauté them in butter, season and keep warm
  5. On hot plates, arrange the snow peas in a fan pattern first, spoon the brunoise of vegetables in a little mount in the centre of the plate. Place three scallops on top. Spoon some of the squid ink sauce around the plate and a little over the scallops. Top the scallops with some warmed salmon roe. Serves 4
    Bon Appetit.


  1. 12 Sea scallops, cleaned
  2. 2 Lemons
  3. 100 g Shallots
  4. 250g Snow peas
  5. 50 g Chives
  6. 250 ml Olive oil
  7. 40 g Butter
  8. 4 g Salt
  9. 1 g White pepper
  10. 250 g Fennel bulb (1/2 cut in brunoise)
  11. 2 Star anise
  12. 2 Cloves
  13. 1 bay leaf
  14. 6 White peppercorns
  15. 200 ml White wine
  16. 100 ml Dry Martini
  17. 100 ml Pernod
  18. 60 ml Squid ink
  19. 200 ml Fish stock
  20. 200 ml Cream
  21. 4 Sea urchins roe
  22. 1 Bay leaf
  23. 100 g Carrot in brunoise
  24. 80 g Salmon eggs

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