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Scallops raviolis scented with truffle oil Recipe

Scallop ravioli with white truffle oil, mussels, cockles and poached fennel.

  • Preparation
    30mins
  • Cooking time
    0mn
  • Rest time
    0mn
Rate this recipe
(10 votes) 4.5/5
Ingredients
Pour people
  • Scallop(s) : 24 whole
  • Sheet(s) of ravioli paste : 48 whole
  • White truffle oil : 30 ml
  • Egg yolk(s) : 1 whole
  • Onion(s) : 1 whole
  • Cockle(s) : 300 g
  • Mussel(s) : 300 g
  • Dry white wine : 50 ml
  • Double cream : 100 ml
  • Tarragon : 0.25 bunch
  • Shallot(s) : 1 whole
  • Baby fennel : 6 whole
  • Fleur de sel : 6 pinch(es)
  • Freshly ground black pepper : 6 Turn
  • Olive oil : 50 ml
Method
  • ETAPE 1

    Peel and thinly slice the onion.

  • ETAPE 2

    In a pot, sweat the onion with a dash of olive oil and a pinch of salt.

  • ETAPE 3

    Add the mussels, cockles and scallops.

  • ETAPE 4

    Add with the white wine and cook for 10 minutes.

  • ETAPE 5

    Remove the mussels, cockles and scallops. Allow to cool a little then shell them.

  • ETAPE 6

    Run the cooking liquid through a sieve and reduce to a quarter the original amount.

  • ETAPE 7

    Add the whipping cream and check the seasoning. Set aside.

  • ETAPE 8

    Season the scallops with Maldon salt, freshly ground pepper and white truffle oil.

  • ETAPE 9

    Spread the ravioli sheets out, lay the scallops on topand lightly brush the edges with the beaten egg yolk.

  • ETAPE 10

    Close the raviolis with a second sheet.

  • ETAPE 11

    Using a mould to add decorative edges to your ravioli.

  • ETAPE 12

    Take care to push all air out from inside the ravioli and seal well.

  • ETAPE 13

    Peel and finely dice the shallot.

  • ETAPE 14

    Wash and finely slice the baby fennels.

  • ETAPE 15

    Add a dash of olive oil and a pinch of salt to a pan and sweat the shallot.

  • ETAPE 16

    Add the fennel and cook for 2 minutes.

  • ETAPE 17

    Add the mussels, cockles and the tarragon leaves.

  • ETAPE 18

    When warmed through, transfer this mixture to soup plates.

  • ETAPE 19

    Poach the raviolis in salted simmering water for 1 minute.

  • ETAPE 20

    Serve them on top of the fennel mixture.

  • ETAPE 21

    Blitz the cooking stock at the last minute and pour over the raviolis.

  • ETAPE 22

    Drizzle with white truffle oil and serve.

Chef's tip

«The white truffle oil can be replaced by black truffle oil for a slightly different flavour.»

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