Yesterday M. asked me to make some ravioli filled with scallops : not so easy really.Scallops are very delicate in savour & you must py attention not to overcook them also .I slept over it and this morning when I woke up I had the recipe in my mind :scallops are just tender and juicy , the dough as a neutral taste , not to overwhelm the filling and the fennel sauce so light . I think it makes a wonderful entrée for a refined dinner ( in this case 2 or 3 ravioli each would be enough )
Ingredients for 16 ravioli
The dough :
140 gr of white flour
60 gr of rice flour
Water
The scallops
16 scallops ( very fresh ! )
10 gr of butter
1 spoon of extra-virgin-olive oil
1 spoon of pastis
2 leaves of algue ( dulse )
The sauce
1 big fennel
1 spoon of extra-virgin-olive oil
1 csp of fleur de sel
Pinch of safran
Pinch of ground Piment d’Espelette ( pay attention if you find a very strong one)
Pinch of wild fennel seeds
