Yield: 1 servings
|1½ tablespoon||Olive oil|
|⅔ cup||Cold water|
|5 \N||Egg yolks|
|1 cup||Fresh sea scallops; not frozen|
|½ \N||Egg white|
|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|
Mix together all ingredients in a bowl until a ball is formed. Wrap in plastic and refrigerate.
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.
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.