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Ingredientes
- 2 3/4 c. Flour
- 1/4 tsp Salt
- 1 1/2 Tbsp. Extra virgin olive oil
- 2/3 c. Cool water
- 5 x Egg yolks
- 1 c. Fresh sea scallops, not frzn
- 1/2 x Egg white Salt
- 1 pch White pepper, freshly grnd
- 3 dsh Sesame oil, Japanese dark roasted
- 1/4 c. Leeks, diced
- 1 tsp Fresh ginger, diced
- 1/2 tsp Coriander, minced
- 1 2/3 lb Lobster, partially cooked, deboned and diced
- 3 piece sun-dry tomatoes, packed in oil, julienned
- 3 x Garlic cloves, minced
- 1 1/2 Tbsp. Soy sauce
- 1 Tbsp. Minced shallots
- 3 Tbsp. Extra virgin olive oil
Direcciones
- Mix together all ingredients in a bowl till a ball is formed. Wrap in plastic and chill.
- Filling:In a food processor combine sea scallops, egg white, salt and pepper, sesame oil and one ice cube. Process till a mousse consistency is achieved. Mix in the leeks, ginger, coriander and diced lobster. Roll out the dough with a pasta machine, about 3/16 inch thick and cut out 6 inch circular shapes. Place a small amount of mousse on end of dough. Brush edge of dough with water or possibly egg wash and fold over to enclose mousse. Healthy pinch sides to make a tight seal.
- Bring a pot of salted water to a boil and drop in ravioli. Cook for 18 min. Remove from water, drain and place in individual serving dishes.
- Drizzle with hot sauce.
- Sauce:Mix all ingredients, except oil, in a small bowl. In a heavy cast-iron pan with a lid, heat 3 Tbsp. extra virgin olive oil till smoking. Turn off heat.
- Place ingredients in oil and cover quickly as mix will splatter. Let stand for 30 seconds and spoon over ravioli.
- Yield: 4 servings
