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From ANAGO, Boston, MA
Seared Maine Scallops with Lobster Ravioli, Sauteed Vegetables, Tomatoes, Saffron and Thyme

.... Serves 4

For the Lobster Filling:
  • 1 one pound lobster (chicken lobster), boiled
  • 1/2 lb. scallops
  • 1 egg white
  • 1 cup heavy cream
  • salt and pepper
  • juice of 1 lemon
  • 4 Tablespoons chives, chopped
For the Ravioli Dough:
  • 4 cups high gluten flour
  • 6 eggs
For the Scallops:
  • 24 jumbo scallops
  • 8 tablespoons unsalted butter
For the Tomatoes:
  • 20 plum tomatoes
  • 3 Tablespoons olive oil
  • 1 small onion, finely diced
  • 2 Tablespoons garlic, chopped
For the Fresh Saffron Beurre Blanc:
  • 1/2 cup Champagne vinegar
  • 1 cup white wine
  • 1 medium onion, chopped
  • 1 Tablespoon garlic, chopped
  • 12 sprigs fresh thyme
  • 1 to 2 tablespoons unsalted butter
  • 2 Tablespoons heavy cream
  • 1 Tablespoon lemon juice
  • 2 saffron threads
For the Vegetables:
  • 2 large carrots, peeled
  • 1 large zucchini, trimmed
  • 1 large summer squash, trimmed
  • 3 tablespoons unsalted butter


Lobster Filling
When lobster is cool enough to handle, remove and finely shred the meat. Set aside.

In a food processor fitted with the steel blade, finely grind the scallops until smooth. With the motor running, add the egg white and heavy cream through the feed tube. Transfer mixture to another bowl.

Add salt and pepper to taste and the lemon juice. Mix well. Fold in the finely shredded lobster. Add the chives.

Ravioli Dough
Place the flour in the work bowl of a food processor fitted with the steel blade. Break the eggs into a small bowl. Beat lightly with a fork.

With the motor running, pour the beaten eggs through the feed tube. Let processor run until mixture forms a ball.

Remove the dough from the food processor onto a lightly floured counter or marble slab. Knead for a couple of minutes until mixture is smooth and not sticky.

Cut ball of dough into four pieces. Cover three pieces with plastic wrap. Set a pasta machine to the widest width. Take the fourth piece of dough and run it through the machine about 4 to 6 times until the surface feels smooth and elastic. Continue feeding the dough strip through the machine as you gradually turn the numbers one notch at a time to compress and stretch the sheet of dough until reaching the next to the narrowest setting.

Cut the sheet to fit the ravioli mold. Reserve remaining dough. Place the stretched dough over a ravioli mold. Fill each pocket with a teaspoon of filling. With a pastry brush, lightly brush water on the exposed pasta edges. Place another piece of the rolled pasta sheet on top of the mold. With a rolling pin, roll over the top of the mold to seal and cut the individual raviolis. Turn the mold over and gently remove the filled ravioli.

Place them on a lightly floured tea towel or a cookie sheet. Repeat with remaining dough and filling.

To Cook the Ravioli
Bring a large stockpot of water to a boil. Add a handful of salt. When the water returns to the boil, add 12 filled raviolis. Cook until al dente or when the raviolis float to the top. Drain.

Scallops
In a heavy pan over high heat, melt the butter. When the butter is hot, sear the scallops on both sides.

Tomatoes
Core the tomatoes. Over a bowl, squeeze out the juice. Discard the juice and rough chop the tomatoes. Set aside.

In a heavy skillet over medium heat, heat the olive oil. When the oil is hot, add the onion. Cook until soft. Add the chopped tomatoes and garlic. Cook for 10 to 15 minutes or until thick.

Fresh Saffron Beurre Blanc
In a non reactive pan, heat the Champagne vinegar, white wine, onions, garlic, and fresh thyme. Let cook until there are only a few tablespoons of liquid left-about five or six minutes. With the pan on the heat, slowly whisk in the cream.

Add the butter. When the butter has melted, add the lemon juice. Season with salt and pepper. Strain. Add a few threads of saffron. Keep the sauce warm in a bain marie until serving.

Vegetables
Using a mandoline, shred the vegetables into long strands. Blanch in boiling water.

Heat a large skillet over medium heat. When the pan is hot. Add the unsalted butter. When the butter begins to foam, add the shredded vegetables and a little water. Cook until al dente. Season with salt and pepper. Reserve.

Serving
Place vegetables in center of four large shallow soup bowls. Twirl them with tongs to make a nest. Place 3 sections of chopped tomatoes around the vegetables in each bowl. Top each section with two scallops. Dab with beurre blanc. Next to each tomato mound place another spoonful of beurre blanc. Top each pool of sauce with one ravioli. Sprinkle freshly chopped thyme over the whole dish. Serve immediately.


Wine suggestions: Soave or California Chardonay




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