Ravioles de homard et St. Jacques
2 servings
Prep in 30 min
Cook in 30 min
Described as a French "dim sum", this delicious dish is worth the effort.read more
Ingredients
- 1 Cup King Arthur All Purpose Flour
- 2 ⅔ tbsp Egg Whites
- 1 ½ tbsp water
- 1 ½ tsp EVOO
- pinch Sea Salt to taste
- 4 Large (or about 6 medium) scallops dry packed
- ½ pound Cooked Lobster meat from Lobster tails
- EVOO
- ¼ tsp Sea Salt
- ¼ tsp Ground White pepper
- 1 Shallot finely diced
- ½ Garlic clove chopped
- ½ stalk celery finely chopped
- ½ carrott finely chopped
- ¼ cup White Wine (dry)
- 3 Sundried tomatoes
- 1 1 sprig of fresh Marjoram
- 1 Cup Lobster Stock*
- ¼ tsp Sea Salt
- ¼ tsp Fresh Ground Black Pepper
- 1 tbsp Unsalted butter
- 2 tsp Potato starch
- 1 Roma Tomatoe diced
- Arugula leaves
- Marjoram Leaves
- Chives (Optional)
Instructions
Branches
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Source
- Source:
- URL Import
- Domain:
- wrapitupfood.com
- Author:
- John Peppin, D.O., F.A.C.P.
- Date:
- 2/24/2023
- Added By:
- @chinwahu
- Import Result:
- View Import
