| 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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