BBC Food - Recipes - Scallop ravioli with seared scallops and white wine sauce
A celebration of scallops. Ravioli filled with a scallop mousse, served with a seared scallop and a creamy white wine sauce. Equipment and preparation: For this recipe you will need a pasta machine.
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Cooking tools:
- Pasta machine
- Food processor
- Pastry cutter
- Skillet
- Saucepan
- Stove
- Refrigerator
- Plastic wrap
- Colander
- Spoon
- Plate
Ingredients
- 250g/9oz ‘00’ flour, plus extra for dusting
- 50g/1¾oz semolina
- 3 medium free-range eggs
- 6 scallops , cleaned, removed from their shell and coral removed
- 40ml/1½fl oz double cream
- 1 lemon , juice only
- 1 tbsp chopped chives
- 1 free-range egg , lightly beaten
- 50g/1¾oz unsalted butter
- 100g/3½oz samphire
- 100g/3½oz sea purslane
- 2 shallots , finely chopped
- 1 garlic clove, finely chopped
- 200ml/7fl oz white wine
- 200ml/7fl oz fish stock
- 200ml/7fl oz double cream
- 2 plum tomatoes , peeled, de-seeded and finely chopped
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