Village Market hosts evening of fine wine and dining with award winning chef

Lobster & Sea Scallop Mock Ravioli Swimming in a Turmeric Froth, Pasta Caviar Pearls Makes 4 servings 1 Lobster about 1-1/4 pounds 1/2 cup whole shallots, peeled, cut into fine dice 2 cups white wine 1 teaspoon turmeric ground 1 tablespoon Dijon Mustard Sea Salt 2 tablespoons Acini del Pepe Pasta Pearls 2 teaspoons Smoke paprika 1 Meyer Lemon Oil 4 large Maine diver sea scallops, (U8 or 8 scallops per pound), connective ‘foot’ removed if necessary. Cut in ½ at the equator to make two pieces. 1 tablespoon chives 1/2 cup Magenta Spinach micro herbs To prepare the lobster: Bring a large pot of water to a boil over high heat. Add the lobster cooking for 8 minutes. Remove the lobster to a bowl to cool to room temperature. Remove the meat from the tail and shell. Cut into large pieces. Reserve under refrigeration. Meanwhile, in medium size acid resistant saucepan, combine the shallots, the wine, and the turmeric over high heat. Cook until the wine is reduced by half, about 10 minutes. With a slotted spoon transfer 2 tablespoons of the cooked shallots to the reserved lobster. Transfer the remaining shallots and reduced wine to a blender. To make the Turmeric Froth: In a high-speed blender with the shallot-wine reduction add the mustard. Puree until smooth adding a little wine as necessary. While running slowly pour in 1/2 cup Meyer Lemon oil. Adjust the seasoning with Sea Salt. Reserve. To prepare the pasta pearls: In a medium saucepan, bring water to a boil. Add the Acini del Pepe cooking as directed until al dente. Transfer to a strainer to drain. In a small sauté́ pan over medium heat, add 1 tablespoon of lemon oil and the paprika cooking for 2 minutes. Add the pasta cooking to firm and infuse with the paprika color. Season with sea salt and reserve, To make the mock "ravioli": Rub a little lemon oil on the surface of eight - 4" X 4" pieces of parchment paper. Position the scallop half in the center of one piece of oiled parchment. Place the second parchment oiled side down over the scallop. Using a smooth meat "batt", pound the scallop outward from the center to make a cohesive thin circular scallop. Repeat to form 7 additional thin scallops. In a small bowl, combine the lobster and shallot reduction. Season well with Sea Salt and a few chives. Divide and spoon the lobster to the center of 4 pounded scallops. Take the remaining pounded scallops and invert over the lobster, while releasing from the parchment to form a "ravioli". Gently press the top scallop to follow the lobster filling and adhere to the edges of the lower scallop. Repeat to form the remaining ravioli. (Trim the edges if you prefer a particular round or square ravioli shape over this free form style.) Drizzle with Meyer Lemon oil. Reserve under refrigeration, transferring to a sheet pan to cook. To Serve: In a preheated 400F oven, position the ravioli on the sheet pan in the center of the oven. Cook until the scallop is firm, and the center is warm, about 10 to 12