Wednesday, January 5, 2011
Open Faced Scallop Ravioli with Saffron Cream
2 tbsp butter
3/4 cup cream
1 sheet, lasagna pasta (not the ruffled edged kind you buy in a grocery, but a flat sheet that you can make 3-4" squares from)
4 large scallops
salt and pepper to taste
Prepare your Saffron cream by melting the butter in a small saucepan. Add the saffron and cream and stir. Bring to a boil, reduce heat and simmer for 10 minutes. This can be made 1-2 hours ahead and reheated.
Bring a small pot of water to a boil and cook the pasta sheet as directed. When done, cut the pasta into 4 squares. Meanwhile heat up a small frying pan on medium-high heat and. Dry the scallops with a paper towlel and season with salt and pepper. Add the scallops to the hot pan and sear on both sides to cook (2-3 minutes per side). Don't overcook as they scallopes will get rubbery.
To assemble the dish, spoon a bit of the saffron cream onto the serving plate. Place a pasta square in the center. Top with a scallop followed with a bit more saffron cream.