Open Faced Scallop Ravioli with Saffron Cream

I'm not quite sure who came up with the notion of open-faced ravioli, but I like it.  It amuses me as it's just stuff on a piece of pasta, but I guess calling it open-faced ravioli makes it sound more refined.

I concoted this recipe as a first course for an elegant meal.  I knew I wanted something a bit different and I had scallops on hand and the rest just came together.  Although for company it is very nice looking, it is something you can't make ahead as the pasta and scallops need to be done just before.  So I wouldn't make this for a large crowd, or when you have a lot of other dishes that require on-time preparation for the meal.  

The result is a very elegant first course/appetizer that's not too big.  Although the sauce is cream based, the dish comes off quite light. 

Open Faced Scallop Ravioli with Saffron Cream

2 tbsp butter
pinch saffron
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
Olive oil
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.