Scallops with mascarpone ravioli and onion puree
List of ingredients
Serves six
18 scallops
Butter
Minced walnuts
Peeled grapes
Hazelnut oil
For the pasta :
300g flour
3 eggs
Olive oil
Salt
Chlorophyll
For the ravioli filling :
500g mascarpone
2 shallots
1 lemon
Salt
For the onion puree :
350g onions
Olive oil
Salt
Sommelier’s tip
Chablis Premier Cru Vaulorent
Scallops make for a choice dish that deserves an exceptional wine pairing. The sophisticated and subtle aromas of a Chablis Premier Cru Vaulorent would work wonders with the delicate flesh of the scallops. It would also make a perfect balance with the pronounced flavors of the onion purée.
METHOD
For the pasta : Mix all the ingredients together to make a smooth, elastic dough. Wrap in film and set aside in the refrigerator.
For the ravioli filling : Finely chop the shallots. Squeeze the lemon and strain the juice. Mix the mascarpone with the shallots and then add the lemon juice and season.
For the onion puree : Finely chop the onions. Soften in a pan with a little olive oil. Blend and season.
Making the ravioli : Divide the pastry into two balls. Roll each one out to a thickness of 2mm and then brush both with water. On one half, mark 6cm circles. Place a small amount of filling in the center of each circle and then lay the other sheet on top. Seal the filling in with a 3cm cutter and then cut out the raviolis with the 6cm cutter.
For the scallops : Fry the scallops in some butter in a hot pan for 30 seconds on each side.
Assembly : Place a little onion puree in the center of the dish. Place the ravioli on top and then add a little powdered walnut and peeled grape. Arrange three scallops on one side and add a drizzle of hazelnut oil before serving.
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