Yield: 1 servings
| Measure | Ingredient |
|---|---|
| 2¾ cup | Flour |
| ¼ teaspoon | Salt |
| 1½ tablespoon | Olive oil |
| ⅔ cup | Cold water |
| 5 \N | Egg yolks |
| 1 cup | Fresh sea scallops; not frozen |
| ½ \N | Egg white |
| \N \N | Salt |
| 1 pinch | White pepper; freshly ground |
| 3 drops | Sesame oil; Japanese dark |
| \N \N | ; roasted |
| ¼ cup | Leeks; diced |
| 1 teaspoon | Fresh ginger; diced |
| ½ teaspoon | Coriander; chopped |
| 1⅔ pounds | Lobster; partially cooked, |
| \N \N | ; deboned and diced |
| 3 \N | Pieces sun-dried tomatoes; packed in oil, |
| \N \N | ; julienned |
| 3 \N | Garlic cloves; chopped |
| 1½ tablespoon | Soy sauce |
| 1 tablespoon | Chopped shallots |
| 3 tablespoons | Olive oil |
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.