Scallop and mushroom ravioli

Scallop and mushroom ravioli

It is easy to buy frozen scallops from Canada or Japan, unlike fresh from the shell ones that I like them minimally cooked, these frozen ones are usually served seared. 

I have been trying to find a different way to present them, combined with other ingredients that enhance the flavor of scallop. Hence the previous pork and scallop meatballs. Feeling that pork is overpowering, I turned to use mushroom duxelle, with red onion and lemon grass or kaffir lime for a milder flavoring ingredient.

This combination worked, with scallop remain as the star ingredient. First attempt of wrapping in filo pastry failed as it takes a lot of oil to make the pastry crispy.

Second trial of making ravioli is a good success, very pleasing for the eyes and nice flavors. 

mushroom duxelle

1. Cut brown button mushroom and red onion into small pieces, slow cook in olive oil, season with salt and pepper, until dry.

2. Make pasta dough, roll out using a pasta hand machine very thin sheets, cut out circles, with the top piece 1cm bigger than the bottom one. 

Scallop and mushroom ravioli, before cooking

3. Place a scallop in the center, a spoon of mushroom mixture on top and around, wet the rim and cover with the top piece.

4. Simmer in salted water for 4 minutes.