Chef recipes FranceChef.TV >Recipe with ravioli du chef Ed Brown > ravioli foie gras sea scallop


Follow the recipe from the chef Ed Brown

Sea scallop and foie gras ravioli with a yellow wine sauce

INGREDIENTS

- 6 sea scallop s
- 3 oz of foie gras
- 1 shallot
- 7 oz of butter
- 1 bay leaf
- Black pepper corn
- Salt
- 1/2 cup of white wine
- Thyme
- 16 wantan skin
- 2 tbs of yellow wine
- 1 egg
- A few branches of fresh chervil
LA RECETTE DU CHEF

Slice the shallot. Sweat it in a pan with butter, salt, black pepper and the bay leaf. Add the white wine bring it to a boil and reduce it. Add the butter and whip it out of the fire. Pass it into a chinois. Add the yellow wine and season.

Cut the sea scallop and the foie gras into rough dices. Season them with salt, pepper, and chopped thyme. Brush the egg beaten all around 2 wantan skin. Put the mixture over the center of the first ravioli and close it with the second. Cook the ravioli into boiling water during 2.5 min. Put them in the sauce.

Dress two ravioli per person, sauce and add 2 or 3 branches of chervil.





Starter for 4 persons
Preparation time : 30 min
Difficulty : Beginner
Required Material :
Recette Sea scallop and foie gras ravioli with a yellow wine sauce