INGREDIENTS

INSTRUCTIONS

BEURRE BLANC SAUCE
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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