Strada's scallops with sweet corn ravioli

-
This scallops and sweet corn ravioli recipe comes courtesy of Chef Alan Merhar from Strada in Royal Oak. For more information on the restaurant, visit www.stradaroyaloak.com
 
JUMBO SEA SCALLOPS   
roasted sweet corn ravioli, olive oil poached tomato, chantrelle mushrooms, pesto
Serves 2
6 ea U-10 Sea scallops (seared medium to medium-well)
6 ea Sweet corn ravioli 
6 slices Tomato (oil poached)
½ cup Chanterelle mushrooms (sautéed in butter)
2 oz Pesto
 
PESTO:
Yields 1 cup
2 qt Basil leaves
1  cup Extra virgin olive oil
2 oz Pine nuts
6 cloves Garlic
6 oz Parmesan  
To taste Salt and pepper
 
1. Put the oil, basil, pine nuts, and garlic in a food processor and blend to a paste.
2. Transfer to a bowl and stir in the parmesan. 
3. Season to taste.
 
OLIVE OIL POACHED TOMATO:
Tomato 
Extra virgin olive oil
Thyme
Basil
Garlic cloves (smashed)
Shallot (sliced)
 
1. Place the tomatoes flat in a pan.
2. Spread the thyme, basil, and garlic over top.
3. Add just enough olive oil to cover.
4. Cook in a 300 degree oven until the tomatoes just start to become soft.
5. Remove and refrigerate as is.
 
PASTA DOUGH:
Yields 1 pound
 
1 ¼ cup +1 tbsp All-purpose flour
½ cup +1 tbsp Semolina 
9 ea Egg yolks
1 tbsp Extra virgin olive oil
3 tbsp Water
 
1. Mix together both flours until evenly incorporated.
2. Make a mound on a work surface with a well in the center.
3. In a bowl, whisk together the egg yolks, olive oil, and water.
4. Pour the egg yolk mix in the well.
5. Using a fork, stir the egg yolk mix while slowly bringing in flour from the sides.
6. Once the flour is incorporated, knead the dough for 5-10 minutes (until smooth with some elasticity).
7. Allow the dough to sit for an hour before use or refrigerate for up to 3 days.
 
SWEET CORN FILLING:
6 ears Sweet corn 
As needed Heavy cream
¼ cup Ricotta (whipped)
As needed Butter
To taste Salt and pepper
 
1. Shuck the corn and rub down with butter.
2. Roast at 350 degrees for 10-15 minutes.
3. Using a knife, remove the kernels.
4. In a blender, puree the corn adding just enough heavy cream to get it going while keeping it as thick as possible.
5. Remove and whisk in the ricotta.
6. Whisk in butter to taste.
7. Season with salt and pepper.
8. Refrigerate before use to slightly thicken.
 

  • Popular

  • Recent

Stories you may be interested in - includes Advertiser Stories