Sea Scallops with Sea Urchin Emulsion

Until recently, sea urchin sauce relied on the sea urchin roe itself to form and stabilize the emulsion. At the height of nouvelle cuisine, this natural sea urchin roe emulsion would have been reinforced with reduced cream, butter, or both. Nowadays, propylene glycol alginate, in combination with the roe, can be used to emulsify the sauce. The roe should be treated with the same care as egg yolks, that is, no overheating.

The base for this sauce is a court-bouillon, but there’s no n