Open ravioli of scallops with coriander

11 September 2006
Open ravioli of scallops with coriander


Diver-caught scallops
2 bunches of washed coriander
1pt reduced chicken stock
2tbs grapeseed oil
2tbs vinegar for coriander juice
Sea salt and pepper to taste
Peanut oil for cooking
Pak choi or spinach


Blanch coriander in hot water. Refresh drain and blend with chicken stock grapeseed oil vinegar and salt and pepper. Pass through muslin.

Pasta ingredients

9oz extra-fine flour
4 egg yolks
1 whole egg
1tbs olive oil
1tbs water


Make a well in the flour. Beat all other ingredients together and place in the centre of the well.

Fold in slowly to form a dough. Cling-wrap and refrigerate for two hours to rest. Cut into four sections.

Pass your first quarter of pasta through the pasta machine set on a No 1 setting. Repeat this 10 times with each quarter of pasta. Rest and dry for 10 minutes and then pass from setting No 2 to setting No 10 and leave on a wire rack for 15 minutes to dry. Cut into 4in squares.

To assemble dish sauté the seasoned scallops in a very hot pan with a touch of peanut oil two minutes each side.

At the same time cook your pasta in salted water for four minutes and sauté the seasoned pak choi or spinach.

Place the drained pasta square on a warmed plate arrange scallops and pak choi/spinach on top.

Cover with a pasta square. Finally pour hot coriander juice over ravioli.

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