Scallop And Thyme Ravioli
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Seafood, Eggs, Dairy | Chinese | Fish & seaf, Main dishes, Pasta & noo, Taste | 6 | Servings |
INGREDIENTS
| 8 | oz | Sea scallops |
| Salt and freshly-ground | ||
| white pepper | ||
| 4 | Sprigs fresh thyme | |
| 2 | Zucchini, up to 3 | |
| 2 | T | Olive oil |
| 1 | Square Chinese ravioli skins | |
| about 80 | ||
| 1 | Egg lightly beaten with 1 | |
| tablespoon water for egg | ||
| wash | ||
| 1 | qt | Fish stock |
| 4 | Sticks unsalted butter, 1 | |
| pound | ||
| 6 | Shallots, peeled and diced | |
| 3/4 | c | Dry white wine |
| 1/3 | c | Vinegar, about |
| 3 | T | Heavy cream |
| 6 | Sprigs fresh thyme, chopped |
INSTRUCTIONS
Cut scallops into small cubes. Season generously with salt, pepper and leaves from thyme sprigs. Stir well and set aside for 10 minutes. Meanwhile evenly peel zucchini skins about 1/8-inch thick and cut into 3/4 x 1/2-inch rectangles -- you should have about 100 pieces. Reserve pulp for another use. Heat olive oil with a dash of water in a skillet and saute zucchini rectangles 1 to 2 minutes unt il just tender. Season with salt and pepper. Working one at a time, lay a ravioli skin on dry work surface and brush edges with egg wash. Layer one zucchini square in center, top with 3/4 teaspoon of cubed scallops and then with another zucchin i square. Cover with another ravioli skin and gently press edges to seal. Repeat until all filling is used up. Cover and refrigerate while you prepare sauce. In a saucepan over medium heat melt 1 tablespoon of butter and saute shallots until they wilt, about 2 minutes. Add white wine and reduce liquid to a glaze. Add vinegar and reduce to a glaze. Add cre am, stir and reduce until thickened. Reduce heat to low, add thyme and begin to add remaining butter, 1 tablespoon at a time, whisking constantly. Move pan on and off heat as needed to keep sauce mel ting to a creamy consistency. Season to taste with salt, pepper and a dash of vinegar, if needed. Keep warm over very low heat while you finish ravioli. In a wide saucepan heat fish stock to simmering. Add ravioli and poach them in batches for 2 minutes, or until they rise to surface. Remove with a slotted spoon and dip in sauce, coating them thoroug hly. Serve in warmed plates, garnished with a few zucchini squares. Recipe by: David Rosengarten Posted to MC-Recipe Digest V1 #513 by "Master Harper Gaellon" <gaellon@inch.com> on Mar 12, 1997
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Nutrition (calculated from recipe ingredients)
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Calories: 753
Calories From Fat: 310
Total Fat: 35.2g
Cholesterol: 194mg
Sodium: 559.7mg
Potassium: 1747.3mg
Carbohydrates: 93.5g
Fiber: <1g
Sugar: 1.2g
Protein: 18g