| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs |
Japanese |
Dujour07 |
4 |
servings |
INGREDIENTS
|
|
=== DOUGH === |
| 2 3/4 |
c |
Flour |
| 1/4 |
ts |
Salt |
| 1 1/2 |
tb |
Olive oil |
| 2/3 |
c |
Cold water |
| 5 |
|
Egg yolks |
|
|
=== FILLING === |
| 1 |
c |
Fresh sea scallops; not frozen |
| 1/2 |
|
Egg white |
|
|
Salt; to taste |
|
|
Freshly-ground white pepper; to taste |
| 3 |
dr |
Japanese dark roasted sesame oil |
| 1/4 |
c |
Diced leeks |
| 1 |
ts |
Diced fresh ginger |
| 1/2 |
ts |
Chopped coriander |
| 1 2/3 |
lb |
Lobster; partially cooked, |
|
|
Deboned and diced |
|
|
=== SAUCE === |
| 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: 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. This recipe
yields 4 servings.
Source: "CHEF DU JOUR - (Show # DJ-9170) - from the TV FOOD NETWORK"
S(Formatted for MC5): "07-21-1999 by Joe Comiskey -
joecomiskey@netzero.net"
Recipe by: Chef Susur Lee
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