Looking for the perfect summer dish? Try this delectable scallop recipe from Arizona Culinary Institute’s new Basics Instructor, Chef Mark Maccherola,
Sea Scallop with Sweet Potato Ravioli, Lemon Beurre Blanc and Grapefruit Reduction
4 ea U10 Scallop
1 lb pasta dough (wee recipe)
8 oz sweet potato (see recipe)
6 oz lemon beurre blanc (see recipe)
1. With dry seasoned scallops and a medium hot pan. Add a small amount of oil (just enough to cover) to the pan.
2. Sear both side of the scallop until caramelized, add two ounces of whole butter into the pan and spoon the melted butter over the scallop.
3. In a medium size pot bring salted water to a boil. While the scallop is cooking. Place the ravioli in the boiling water and cook until soft and tender.
4. Once the beurre blanc is finished (see recipe) use it for the plating
5. Once the grape fruit reduction is finished (see recipe) use it for plating.
6. To plate. Add an ounce or two of the butter sauce to the center of the plate. Place the ravioli in the center of the sauce, add the scallop on top of the ravioli, and pour one to two table spoon of the grapefruit reduction over the scallop.
Pasta:
Yield 1#
8 oz A/P flour
1 Whole egg
6 Egg yolks
1.5 T Milk
1.5 T Blended oil
Salt and pepper, to taste
1. Make a well in the center of the flour (volcano style)
2. Add whole egg, egg yolks, milk, oil, salt and pepper
3. Mix with a fork to incorporate and knead into dough
Lemon Beurre Blanc:
Yield 1pt
8 oz white wine
1.5 oz lemon Juice
1 oz heavy cream
1 oz chopped shallots
1 oz chopped garlic
1 lb cold cut into cubes (whole butter)
Salt and pepper, to taste
1. Add all ingredients into a small sauce pot (medium heat).
2. Reduce until the liquid is almost dry in the pan.
3. Wisk in all butter until mixed.
Grapefruit Reduction:
2 C red/pink grapefruit
½ C white sugar
2 oz apple cider vinegar
1 C water
1. Add all ingredients into a small sauce pot, and simmer on medium heat.
2. As it reduces, the mixture will get thicker; look for it to coat the back of a spoon.
3. Let it cool for 10 minutes, then use.
Recipe: Sea Scallop with Sweet Potato Ravioli
