Recipe of the week
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SEARED SCALLOP WITH GREEN PEA RAVIOLI
AND SUMMER TRUFFLE BUTTER SAUCE |
Lumière Signature Dish
Serves: 4 People
Preparation Time: 45 - 60 Minutes
Courtesy of: Chef Rob Feenie of Lumière
Pea filling
1/2 lb. shelled fresh green peas
4 oz. mascarpone (1/2 cup)
4 oz. ricotta, drained (1/2 cup)
1/4 lb. unsalted butter, room temperature (½ cup)
Summer truffle butter sauce
1/3 cup rice vinegar
1/8 cup dry white wine
1 tsp. heavy cream (optional)
1/3 cup unsalted butter, chilled and cubed
1 Tbsp. finely chopped black summer truffles
1/4 tsp. truffle oil
1 Tbsp. lemon juice
4 large scallops
1 Tbsp. grapeseed oil
finely shaved black truffles for garnish (optional)
ABOUT THE RECIPE
This is a signature dish that pops up in the spring and summer because it's light, yet so intensely flavored. And that, in a nutshell, is Lumière's whole philosophy. This dish went over really well when we served it in June 2000 at James Beard House in New York.
TO PREPARE
Green pea ravioli
Blanch peas in salted boiling water for 1 minute. Plunge peas into ice water and drain. Purée in a food processor. Blend in the mascarpone, ricotta and butter and mix well. Season to taste. Cover and refrigerate for 15 minutes.
Make pasta dough and fill.
Summer truffle butter sauce
To prepare the butter sauce, simmer the vinegar and white wine over medium heat and reduce until it forms a light syrup. If inexperienced at making butter sauces, you can prevent the sauce from breaking by adding 1 tsp. cream at this stage. Reduce the heat to low and whisk in butter, one piece at a time until well incorporated. Add truffles and/or truffle oil, lemon juice and salt. Set aside and keep warm. Be careful not to bring it to a boil.
TO ASSEMBLE
Add the ravioli to a pot of salted boiling water. Cook for 3-4 minutes, or until pasta is al dente. Drain. Ravioli can be reheated at serving time by dipping in boiling water for 10 seconds.
Season scallops on both sides with salt and freshly ground white pepper. Heat the grapeseed oil in a nonstick skillet over medium-high heat. When hot, sear scallops 1 1/2 minutes on each side; set aside and let rest for 2 minutes. Any juices that come from the scallops can be added to the butter sauce.
To serve, place a scallop in a serving dish and top with one of the ravioli. Drizzle the warm butter sauce over and garnish with sliced truffles.
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