Seared Scallops with Sea Urchin and Jerusalem Artichoke, a recipe from Michel Kayser, Grand Chef Relais & Châteaux, of Restaurant Alexandre on Gourmetpedia

Ingredients

• - 6 large giant scallops
• - 1 kg (2 1/4 lb.) sea urchins
• - 1 celery stalk
• - scallop beards
• - 1 onion
• - 250 ml (1 cup) white wine
• - 250 ml (1 cup) water
• - 50 g (2 oz.) flour
• - 240 ml (1 cup) white wine
• - 1 g (1/4 tsp.) salt
• - 1 g (1/4 tsp.) squid ink
• - 1 kg (2 1/4 lb.) Jerusalem artichokes
• - 100 g (3 1/2 oz.) baby spinach
• - 250 g (9 oz.) Jerusalem artichokes purée
• - 100 g (3 1/2 oz.) milk from cooking the Jerusalem artichokes
• - 125 g (1/2 cup) liquid cream
• - 70 g (5 Tbsp.) browned butter
• - 30 g (1 oz.) sea urchin coral
• - 3 g (1/2 tsp.) agar agar
• - salt to taste
• - 1 gas cartridge
• - 300 ml (1 1/4 cup) sea urchin juice
• - 500 ml (2 cups) stock
• - 150 ml (10 Tbsp.) liquid cream
• - 30 g (2 Tbsp.) butter
• - juice of 1 1/2 lemons
• - 10 g (2 tsp.) Jerusalem artichoke purée