12 king scallops
1lb yellow courgettes
1lb green courgettes
4oz wild mushrooms chopped
16oz pasta dough
2 beef tomatoes chopped
2 cloves garlic
12 sprigs chervil
2oz tomato purée
¼ pint tomato juice
Separate scallops from the coral. Score pattern on best side of scallop with a hot skewer. Squeeze lime juice over and marinate two hours.
Cut rolled out pasta dough into 8 x 2in circles. Rest in fridge. Pan-fry wild mushrooms with finely diced shallots. Season and set aside.
Sweat together chopped tomatoes and garlic. Add purée then tomato juice and reduce down by half.
Make ravioli by placing 1tbs of mushroom mixture in each circle. Brush edges with egg wash place another circle on top and seal.
Strain tomato sauce through a fine chinois warm gently.
Place scallops and coral on a well-buttered tray. Lightly brush tops with butter and grill 3-4 minutes.
Finely shred courgettes and carrots. Sweat down vegetable pasta in pan with a little olive oil; season well. Twist vegetable pasta around a fork and place in middle of plate. Place scallops around with the coral between. Top with poached ravioli.
Drizzle sauce around place sprig of chervil on each scallop and serve.
Crispy leek on top looks effective. Shred finely and fry.
For the pasta dough 250g strong flour
½tsp olive oil
3 egg yolks
Blend all ingredients together. Knead for five minutes. Rest for one hour.