| Level: | Advanced |
| Total: | 1 hr 30 min |
| Prep: | 1 hr |
| Cook: | 30 min |
| Yield: | 1 serving |
Ingredients
- 5 ounces fresh scallops
- 10 ounces crab meat
- 2 ounces butter
- 4 ounces bechamel
- 1 tablespoon cubed carrots
- 1 tablespoon cubed celery
- 1 tablespoon cubed leeks
- 1 tablespoon cubed daikon
- Butter, to fry
- 1 cup lobster stock
- 1 tablespoon lobster butter
- 2 tablespoon cream
- 1 tablespoon butter
- Chopped chives
- Salt, pepper
- 1 large ravioli, cooked al dente
- Lotus root, sliced and fried
- Chives
Instructions
- For Crab Mousse: Finely chop the scallops and mix with the crabmeat in ice bowl. Saute in butter, and add bechamel. Hold warm.
- For Vegetables: Panfry the vegetables quickly in butter, until al dente.
- For Sauce: Reduce lobster stock by 1/2. Add lobster butter, cream, and 1 tablespoon butter.
- Assembly: In the middle of the plate place 1 ravioli pasta. Add crab mousse in the middle. Cover with other ravioli pasta and heat in a broiler. Add chopped chives and salt and pepper to the sauce and cover the ravioli. Serve with vegetables. Finish with fried lotus root and chives.
Reviews
epicly epic god mode food this is the flavor of my child hood that i never had XDXDXDXDXDXDXDXDXD
Had to special order the lotus root from my market. I prepared this entree for a romantic Valentines meal. Awesome flavor and had rave reviews with my lover. Well worth the effort!! I was well rewarded for this one;)