Scallops over ravioli and a Thai broth
Ravioli:
Sauté green onions, garlic, lemongrass and ginger over medium heat in small non-stick sauté pan until softened somewhat, about 2-3 minutes. Add cream and simmer for a few minutes until cream is very thick. Remove from heat, add lobster meat and season to taste with salt, pepper and a few drops of lime juice. Arrange four won ton skins on clean surface and brush each lightly with egg wash. Divide the lobster mixture into four equal portions and place a ball of the mixture on each won ton skin. Cover each with the remaining 4 wrappers and, one at a time, press down, squeezing out air as you firmly seal each ravioli. Cut out each ravioli with a round cutter and press to seal edges one more time. Keep refrigerated until ready to use.
Broth:
Over medium heat in a medium size saucepan bring coconut milk and chicken stock to a boil. Immediately reduce to a simmer and add all ingredients for broth except, lime juice, butter, salt, truffle shavings and truffle oil. Allow to simmer for about ten minutes; and using fine mesh chinoise strain into 2 quart stainless bowl. Return strained broth into clean saucepan and stir in lime juice, butter, truffle shavings and salt to taste. Keep warm.
Mushrooms:
Sauté chanterelles over medium heat in small non-stick pan until juices are rendered and slowly allowed to be re-absorbed by mushrooms. Season to taste with salt and pepper and keep warm.
Assembly:
Bring a quart of water to a boil in a large pot. Add ravioli and cook at a low boil for about 3-4 minutes until pasta is tender. Remove from water, drain well and keep warm. While ravioli are cooking, salt and pepper scallops to taste and dust with curry powder. Bring oil almost to the point of smoking in a non-stick sauté pan and sear scallops for about one minute per side, until nicely browned and cooked to medium. Keep
warm. Briefly sauté spinach over high heat in peanut oil until just barely wilted. Season lightly with salt and pepper. Keep warm.
Center a ravioli in each of four large flat pasta bowls. Divide spinach into four equal portions and place over each ravioli. Position a scallop (or scallops) on each stack of spinach, pour about four ounces of broth
around ravioli, and sprinkle the broth with mushrooms equally among the bowls. Garnish scallop with micro greens or cilantro if desired.
Garnish with handful baby spinach, one teaspoon peanut oil, salt and pepper micro greens or cilantro.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (884g) | ||
Recipe Makes: 2 Servings | ||
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Calories: 694 | ||
Calories from Fat: 407 (59%) | ||
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Amt Per Serving | % DV | |
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Total Fat 45.2g | 60 % | |
Saturated Fat 20.6g | 103 % | |
Monounsaturated Fat 14.8g | ||
Polyunsanturated Fat 6.5g | ||
Cholesterol 133.5mg | 41 % | |
Sodium 890.7mg | 31 % | |
Potassium 730.3mg | 19 % | |
Total Carbohydrate 44g | 13 % | |
Dietary Fiber 2.2g | 9 % | |
Sugars, other 41.8g | ||
Protein 28.1g | 40 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 694
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