Scallop Ravioli and Paprika Shrimp
Scallop Ravioli and Paprika Shrimp
Ingredients
- 4 large scallops, patted dry
- 1/2 teaspoon (2.5 ml) freshly ground fennel seeds
- 1/2 teaspoon (2.5 ml) lime juice
- 1 teaspoon (5 ml) parsley, chopped
- Salt and pepper
- 4 egg rolls dough squares
- Olive oil
- 1 tablespoon (15 ml) butter
- 8 medium sized shrimp, shelled and deveined
- 1 tablespoon (15 ml) paprika
- Salt and pepper
- 2 tablespoons (30 ml) olive oil
- 1/4 cup (60 ml) white wine
- Fresh chervil, for garnish
- Thin lime wedges, for garnish
Instructions
- Cut the scallops into chunks. In a bowl, combine them with the fennel seeds, lime juice and parsley. Season with salt and pepper.
- Place about 45 ml (3 tablespoons) of that mixture in the centre of two dough squares, moisten the edges with a little water and cover with the two other squares. Press to seal the edges.
- For a nicer presentation, cut the edges with a fluted pastry wheel.
- Place the ravioli in a large pot of salted boiling water. Cook for 3 to 4 minutes at medium boil. Drain and place on a plate.
- Lightly brush with olive oil.
Scallop Ravioli and Paprika Shrimp