Pan Seared Scallops with Butternut Squash Velouté, Cep Ravioli and a Parmesan Crisp

A delicious starter.


  • for the pasta dough:
  • 1 large pinch of saffron strands
  • 1 tblsp boiling water
  • 250 g “oo” pasta flour
  • 0.50 tsp fine sea salt
  • 2 large eggs
  • 1 tblsp olive oil
  • 3 egg yolks
  • for the butternut squash velouté:
  • 750 g butternut squash (chopped)
  • 3 tblsp olive oil
  • 2 large shallots (peeled and finely chopped)
  • 25 g butter
  • 75 ml cream
  • 600 ml hot vegetable stock
  • for the cep ravioli:
  • 1 quantity of saffron pasta dough as above
  • 30 g butter
  • 250 g chestnut mushrooms (trimmed and finely chopped)
  • 20 g dried ceps/porcini mushrooms (rehydrated in water for 30 min)
  • sea salt and black pepper
  • 1 tsp truffle-infused olive oil
  • 2-3 tbsp mashed potato (enough to bind)
  • 1 egg yolk
  • for the scallops:
  • 12 large scallops without coral
  • for the parmesan crisp:
  • 6 heaped tbsp parmesan cheese, grated
  • 6 heaped tbsp white cheddar cheese, grated


  1. For the Pasta Dough:
  2. Soak saffron in ½ tbsp of boiling water for 5 minutes.
  3. Sift the flour and salt into a food processor.
  4. Add the eggs, yolks and olive oil.
  5. Strain in saffron water.
  6. Blitz to combine.
  7. The mixture should form small lumps, which will hold together as a smooth firm paste.
  8. Tip onto a lightly floured surface and knead until smooth and slightly springy. Wrap and chill for 30 minutes before using
  9. For the Ravioli:
  10. Heat sauté pan and add butter and mushrooms.
  11. Season with salt and pepper and sauté for 5-7 minutes until all liquid from mushrooms has evaporated.
  12. Transfer to mixing bowl and mix in truffle infused oil and just enough mashed potato to combine. Cover and chill.
  13. For the Ravioli:
  14. Roll out pasta dough through pasta machine until the desired thickness is achieved. Make sure to dust with flour as the pasta sticks to everything.
  15. Cut the sheets into 100mm x 100mm sections.
  16. Take mushroom mixture out of the fridge and roll small balls of the mushroom mixture. The size should be half that of a golf ball.
  17. Place the ball in the middle of a pasta sheet, then eggwash around the ball.
  18. Place another pasta sheet on top of the mushroom.
  19. As you are pressing the pasta into the eggwash make sure to press out all of the air, if you don’t your ravioli will burst when boiled.
  20. Once the ravioli has been sealed make sure to seal the edges with a fork.
  21. Take a round pastry cutter and cut a nice edge around the ravioli. Leave the ravioli on a floured surface to stop it sticking.
  22. For the Velouté:
  23. Heat sauté pan and add butter and oil.
  24. Add the shallots and cook until translucent.
  25. Do not colour the shallots.
  26. Add the butternut squash and cook until the edges start to colour slightly.
  27. Add the stock and simmer until the squash is cooked. Season with salt and pepper.
  28. Add the cream and stir.
  29. Carefully pour the mixture into a food processor and blend until smooth.
  30. Pass the mixture through a fine sieve to remove all lumps.
  31. Add water to the veloutè until the consistency of single cream is achieved. Set aside.
  32. For the Parmesan Crisp:
  33. Preheat on oven to 180°C.
  34. Mix both the cheeses together and spread out the cheese on a baking tray. Form a rectangular shape.
  35. Cook for 15-20 minutes or until slightly golden.
  36. Remove from oven and leave to cool for 15-30 seconds.
  37. Lift the crisp out with an egg lifter and place on a chopping board.
  38. Cut immediately with a sharp knife into the desired shape.
  39. You have to work quickly as the cheese will solidify and become hard really quickly. Set aside until needed.
  40. Bringing It All Together:
  41. Boil some salted water for the ravioli. Drop the ravioli into the water for 3-4 minutes. Remove carefully and leave on some kitchen paper.
  42. To cook the scallops, place a frying pan on a high heat.
  43. Add olive oil and place seasoned scallops onto the surface. Cook for 2 minutes and then turn over.
  44. Place directly into a preheated oven at 180°C. Leave in the oven for 2-3 minutes.
  45. Take the pan back out and squeeze a small bit of lemon juice over the scallops.
  46. To Serve:
  47. Place 1-2 scallops in the centre of a large bowl.
  48. Place the ravioli on top.
  49. Spoon some of the veloutè around the scallops.
  50. Then place a parmesan crisp on top.


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