Lobster Ravioli With Seared Scallops Asparagus And Pear Tomatoes Ginger Soy Buerre Blanc Recipe 55 Recipes

SEARED SCALLOPS WITH LOBSTER BRANDY SAUCE

Steps:

• For the sauce: Add the butter to a small saucepan and heat on medium-high heat. Add the garlic and onions and sweat until light brown. Add the flour and stir until mixed. Add the white wine and mix with a whisk. Add the cream and lobster stock and bring to simmer for 5 minutes, stirring occasionally. Add the brandy, hot sauce and salt and pepper to taste. Cool and set aside. Warm in a small saucepan as needed.
• For the scallops: Heat a nonstick pan over high heat. Add the oil. Then lightly salt the scallops and add to the pan. Cook the scallops about 1 1/2 minutes on each side.
• Warm 4 ounces of lobster sauce and place on the plate. Land the scallops over the lobster sauce, drizzle with truffle oil and serve with rice or potatoes and your favorite vegetables.

SOY BEURRE BLANC

Steps:

• In a medium saucepan, melt 2 tablespoons butter over medium-low heat. Add the shallots and cook until softened, 3 to 4 minutes. Add the wine, vinegar, peppercorns, and soy sauce, bring to a simmer, and cook until the liquid is syrupy and reduced to about 1/4 cup, 20 to 25 minutes.
• Strain the liquid through a fine mesh strainer, discard the shallots and return the liquid to the pan. Return to medium-low heat and bring to a low simmer, allowing the liquid to reduce a bit more. While whisking constantly, slowly add about 3/4 of the cold butter cubes, a couple at a time, until emulsified. Turn off the heat and continue whisking while slowly adding the remaining butter cubes; whisk very well until thick and creamy.
• Use immediately or store in a warmed thermos bottle or covered in a glass bowl set over warm water until ready to serve. Refrigerate leftovers.

LOBSTER RAVIOLI

Steps:

• Place all the filling ingredients in a large bowl and stir to combine. Lay 1 sheet of pasta on a floured surface, and place heaping teaspoons of the filling on the pasta at 1 1/2-inch intervals, in lines 1 1/2 inches apart, until you have covered half the sheet. Brush the edges of the dough with water, and fold over the uncovered side of the dough. Pinch edges to seal. Using a fluted pastry wheel cut down the length of the dough between the mounds of filling. Then cut each strip into individual ravioli parcels. Pinch all edges to seal, using a little water if necessary. Repeat with all dough and all filling. Arrange the ravioli in a single layer on a floured dish towel, and let them dry for about 1 hour, turning them over after 30 minutes. Bring a large pot of salted water to a boil. Add the ravioli and cook for 10 to 12 minutes, until tender. When ready, the pasta will rise to the surface of the water. Meanwhile heat the tomato sauce to a simmer. Stir in the cream and tarragon, and gently bring the sauce back to the simmer. Remove from heat. Drain the ravioli and serve with the tomato cream sauce and garnishes.;
• Heat oil in a large skillet, and saute the onion and garlic over medium heat until softened. Stir in the roasted tomatoes, tomato sauce, chicken stock and basil. Simmer for 5 minutes, stirring occasionally. Adjust seasonings with salt and pepper. Yield: 3 cups;

LOBSTER RAVIOLI WITH SEARED SCALLOPS, ASPARAGUS AND PEAR TOMATOES, GINGER SOY BUERRE BLANC RECIPE - (5/5)

Steps:

• Ravioli Filling Preparation: 1. Poach lobster in rapidly boiling salted water for three minutes. Remove and cool. 2. Pre-heat sauté pan and sauté all leeks in 2 tbsp of olive oil. Sweat leeks for one minute then add shallots, ginger and salt and pepper to taste. Continue to sauté until leeks are tender. Remove from heat and add chopped tarragon, set aside and cool. 3. Remove all meat from lobster and dice into small pieces. Place in a colander to drain all water from lobster. 4. Using a Cuisinart, puree shrimp, two scallops and salmon, add one egg and continue to puree until smooth. Fold in heavy cream. 5. Gently mix together lobster, leeks and puree. Adjust seasoning and refrigerate. Beurre Blanc Preparation: Place all ingredients except butter into sauce pan and reduce over medium heat until the liquid in pan has the consistency of syrup. Slowly whisk in chilled butter until all butter is emulsified with the glaze. Add Teriyaki and Soy Sauce and pass through a fine sieve, add chopped ginger. * * *Keep sauce warm. It is important that the sauce does not get too cold or hot. Either will result in separation. Pasta Preparation: Put Flour, Salt and Olive Oil in a blender and process for a few seconds. Add the Eggs and the extra Yolks and process until pasta begins to come together into a loose ball of dough. Knead the pasta dough well on a flat surface until the mixture is smooth & even. Cut the dough into four equal sliced pieces and roll them into balls. Wrap each ball in plastic and allow them to rest in the refrigerator for twenty minutes. Freeze any extra pasta. Roll out one piece of the prepared basic pasta dough gently on a floured surface, then feed it through a pasta machine several times until the pasta is as thick as an envelope. Using a pastry cutter cut out four 4" circles & four 3 ¾ "circles. Spoon a good helping of the filling into the center of each of the four smaller circles. * Be careful to leave a clear edge around the filling to insure a good seal. Brush the edges with a little water & top with the larger circles. Gently press the edges together. Using scissors, trim away any irregular edges of the ravioli. Gently pinch them all around to insure the seal is sound. Refrigerate until ready to use. Final Preparation: 1. Bring ½ gallon salted water to boil. Drop in raviolis. Cook for approximately 1 ½ minutes. 2. While raviolis are cooking, place sesame oil in sauté pan. When pan starts to smoke add remaining scallops that have been halved lengthwise. Cook for a couple of seconds on each side or until brown. 3. Remove scallops from pan and add mushrooms and asparagus. Sauté for one minute then add tomatoes. Cook only until vegetables are heated and lightly colored. 4. Remove ravioli from water. 5. Place a little of the ginger soy buerre blanc on bottom of the bowl. Place ravioli on top; add more sauce to cover ravioli. Place seared scallops around ravioli to form a tripod. Place three asparagus, red tomatoes, yellow tomatoes and oyster mushrooms over ravioli. Serve immediately.

ASPARAGUS CASSEROLE RECIPE - (5/5)

Steps:

• In a baking, dish place layer of asparagus and one of potato chips. Then almonds, then repeat. Pour mushroom soup over all this. Bake 15 minutes at 375.

TOMATO SOUFFLE RECIPE - (5/5)

Steps:

• Put 4 cups dried bread cubes in a buttered casserole dish. Pour 1 cup melted butter over cubes. Mix and simmer for 5 minutes,the sugar,tomato puree, water salt and pepper. Pour mixture over cubes and bake at 375 for 45-50 minutes

MORRISON'S LOBSTER STEW RECIPE - (4/5)

Steps:

• Melt butter, add lobster meat and cook for 8 minutes. Add paprika 1/2 way through. Add 3 milks and heat through. Do not boil. Just heat through.

LINGUINE WITH BUTTER-POACHED LOBSTER, TOMATOES & CHIVES RECIPE - (4.2/5)

Steps:

• Heat a med saucepan over med heat. Add onion & wine & cook till reduced to about 3 Tbsp. of liquid. Lower heat & add cream, then stir in afew cubes at a time till all are incorporated. Add lemon juice & lobster tails. Stir continuously till lobster is cooked, about 5-7 min. The meat should feel firm but not tough. Cook pasta in lg. pot of boiling, salted water till al dente. Drain pasta. Remove butter-poached lobster from sauce, slice into bite-sized pieces &, in lg. bowl, toss with cooked linguine & lobster-poaching sauce to coat. Season with salt & pepper to taste again, then sprinkle with tomatoes & chives & serve.

SCALLOPS AU GRATIN (MICROWAVE) RECIPE - (5/5)

Steps:

• To microwave scallops: spread scallops in single layer in 8 X 8 dish. Cover with vented plastic wrap. Microwave at High for 2 minutes (or less). Stir to rearrange, microwave another 1min. 45 sec. or until scallops are opaque. (milky) Let stand 1 minute. Test for doneness by cutting a scallop. Inside texture should be flaky. Basic white sauce: In 1 qt glass measure, place butter, flour and salt. Microwave on High 2 minutes using wisk to stir after 1 minute. Gradually stir in milk. Microwave on High 3 - 4 minutes, wisking every minute until thick and bubbly. For thicker sauce , use 3 T flour instead of 2. Makes 1 Cup. Add 2 cups (8 oz.) shredded sharp cheddar cheese and a dash of cayenne pepper to White sauce. Stir to melt cheese after microwaving. Combine scallops and white (with cheese) sauce, spoon into 4 ramekins or scallop shells.(or 8 X 8 glass pan) In 1 cup measure, melt butter at high 15 to 45 seconds. Stir in bread crumbs. Sprinkle over scallops; top with parmesan cheese. Microwave 1 ½ to 2 ½ minutes, rotating once, until heated.

SOY-GLAZED SCALLOPS

Steps:

• In a small bowl, combine the first 6 ingredients. Pour 1/3 cup marinade into a bowl or dish. Add the scallops; toss to coat. Cover and refrigerate for 20 minutes., Place remaining marinade in a small saucepan. Bring to a boil. Reduce heat; simmer, uncovered, for 8-10 minutes or until slightly thickened., Drain and discard marinade. Thread scallops onto 4 metal or soaked wooden skewers. Broil 4 in. from the heat for 2-4 minutes on each side or until scallops are firm and opaque, basting occasionally with remaining marinade.

MARINATED TOMATOES (PAULA DEEN) RECIPE - (5/5)

Steps:

• Combine all ingredients, except tomatoes, in a large measuring cup or mixing bowl. Whisk well. Place tomatoes in a resealable plastic bag and pour marinade over. Marinate at room temperature for up to 2 hours, turning the bag occasionally

HOMEMADE PEAR AND GORGONZOLA RAVIOLI

Steps:

• Melt butter in a large skillet over medium heat. Add pears and thyme; cook, stirring often, until pears have softened, about 10 minutes. Crumble Gorgonzola cheese over pears; cook and stir until melted, 2 to 3 minutes. Remove skillet from heat and cool filling completely.
• Cut pasta dough into 3 equal pieces. Flatten the first piece of dough on a floured work surface; roll with a rolling pin 5 or 6 times. Turn the dough 45 degrees and roll again, 5 to 6 times. Keep rolling and turning in the same direction until dough has a consistent thickness of about 1/16-inch. Repeat with remaining 2 pieces of pasta dough.
• Gently transfer 1 pasta sheet to a floured surface and cut in half to form 2 evenly sized rectangles. Drop about 1 teaspoon filling onto 1 rectangle, spacing the filling about 1-inch apart. Brush the spaces around the filling with water.
• Lay the second rectangle on top of the first. Gently squeeze out the air around the filling and press firmly with your hands to seal the edges and all dough around the filling.
• Cut square ravioli shapes using a ravioli cutter. Transfer the ravioli to a floured plate or board. Repeat with the remaining dough and filling. Let the ravioli stand for about 30 minutes.
• Bring a saucepan of lightly salted water to the boil; gently add ravioli, working in batches. Cook until ravioli float to the top, about 3 minutes. Remove using a slotted spoon and transfer to a warm bowl.