Scallop Ravioli with Seared Scallops and Butter Sauce

Method

• For the scallop ravioli with seared scallops, place the flour and eggs in a food
• processor and blend until it resembles fine breadcrumbs.
• Lightly flour a clean work surface. Remove the ingredients from the food processor and bring together to form a smooth dough. Wrap in cling film and place in the fridge for at least 20 minutes.
• Make a scallop mousse for the ravioli filling. Add two scallops and the cream to a food processor. Season with salt and freshly ground black pepper and add the lemon
• juice. Blend until smooth then stir in the chives. Set aside.
• Divide the rested pasta dough into four and pass through a pasta machine. Start with
• the pasta machine at its widest setting and pass the dough through the rollers. Do
• not fold but repeat this process, decreasing the roller setting down grade by grade
• with each pass, until you reach the thinnest setting. Roll out two sheets of pasta
• (approximately 12x25cm/5x10in).
• Lay the pasta sheets out on a work surface, dust with semolina and trim to form two
• equally sized rectangles. Any excess pasta can be wrapped in cling film and
• refrigerated for a few days or frozen for later use.
• Place a spoonful of the scallop mousse in one corner of the pasta sheet
• approximately 2½cm/1in from the edge. Repeat at 6cm/2½in intervals until you have
• 6 small mounds of mousse on the pasta sheet.
• Brush with egg around the edge of the mounds and lay the second pasta sheet on
• top. Use your fingers to gently press around the mounds to remove any excess air
• and help the pasta sheets adhere. Use a pastry cutter to cut out 6cm/2½in rounds of
• ravioli.
• For the sauce, heat a medium frying pan and add the butter. Once melted add the
• shallots and fry for 2-3 minutes. Add the garlic and cook for a further two minutes.
• Add the wine and stock, then bring to the boil. Cook until the volume of the liquid
• has reduced by half. Remove from the heat and stir through the cream.
• Place another frying pan over a medium heat and add a knob of butter. Once the
• butter has melted, add the samphire. Fry for 2-3 minutes, or until the samphire is
• tender.
• Fill a large saucepan with boiling, salted water. Place the ravioli in the water and
• cook over a medium heat for 2-3 minutes. Drain and set aside.
• Meanwhile, heat the remaining butter in a frying pan. Once the butter is foaming,
• add the remaining scallops and cook on each side for approximately a minute, or
• until golden-brown on both sides and just cooked through.
• Just before serving, add the tomato sauce.
• To serve, place the ravioli on serving plates along with a seared scallop each, scatter
• the samphire and finish with the cream sauce.