Focus on food: July 26, 2008
Lobster Ravioli with Scallops in Saffron Broth
Ingredients:
• lobster ravioli (allow 4 per person as an appetizer)
• sea scallops (allow 4 medium size per person)
• saffron broth
• 1 quart water
• shrimp shells (substitute lobster shells clam broth or fish stock)
• large pinch of saffron threads
• bay leaf
• 1/2 cup dry vermouth
• 1 teaspoon turmeric
• few peppercorns
• celery and onion trimmings
• 1/2 lemon
• 1 tablespoon sea salt (shrimp shells only).
Directions:
• Simmer ingredients for 20 minutes strain & reserve.
• Cook ravioli according to directions & reserve.
• Pan sear scallops in a med hot saute pan so they are brown on both sides.
• Add 1 Tablespoon olive oil and saute lightly.
• Deglaze with 1/4 cup dry vermouth. Do not over cook.
• Place 4 raviolis in a shallow dish, place 4 scallops over the raviolis and ladle enough hot broth to cover the bottom of the plate.
• Finish with 1 teaspoon of pecorino romano cheese. Serve with good bread.