| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs | Japanese | Dujour02 | 1 | servings |
INGREDIENTS
| 2 3/4 | c | Flour |
| 1/4 | ts | Salt |
| 1 1/2 | tb | Olive oil |
| 2/3 | c | Cold water |
| 5 | Egg yolks | |
| 1 | c | Fresh sea scallops; not frozen |
| 1/2 | Egg white | |
| Salt | ||
| 1 | pn | White pepper; freshly ground |
| 3 | dr | Sesame oil; Japanese dark |
| ; roasted | ||
| 1/4 | c | Leeks; diced |
| 1 | ts | Fresh ginger; diced |
| 1/2 | ts | Coriander; chopped |
| 1 2/3 | lb | Lobster; partially cooked, |
| ; deboned and diced | ||
| 3 | Pieces sun-dried tomatoes; packed in oil, | |
| ; julienned | ||
| 3 | Garlic cloves; chopped | |
| 1 1/2 | tb | Soy sauce |
| 1 | tb | Chopped shallots |
| 3 | tb | Olive oil |
INSTRUCTIONS
DOUGH FILLING SAUCE Mix together all ingredients in a bowl until a ball is formed. Wrap in plastic and refrigerate. Filling: In a food processor combine sea scallops, egg white, salt and pepper, sesame oil and one ice cube. Process until a mousse consistency is achieved. Fold 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 egg wash and fold over to enclose mousse. Pinch sides to make a tight seal. Bring a pot of salted water to a boil and drop in ravioli. Cook for 18 minutes. Remove from water, drain and place in individual serving dishes. Drizzle with warm sauce. Sauce: Mix all ingredients, except oil, in a small bowl. In a heavy cast-iron pan with a lid, heat 3 tablespoons olive oil until smoking. Turn off heat. Place ingredients in oil and cover quickly as mixture will splatter. Let stand for 30 seconds and spoon over ravioli. Yield: 4 servings Converted by MC_Buster. Recipe by: CHEF DU JOUR SHOW #DJ9170 - CHEF SUSUR LEE Converted by MM_Buster v2.0l.
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