Raviolo Aperto with Jumbo Sea Scallops, Pomodorini and Crisp Fingerlings.
In Italy raviolo is the singular form of ravioli. Raviolo aperto, a classical dish throughout different regions of Italy is a large open faced raviolo that is served with a multitude of different fillings. Italian Chef Gualtiero Marchesi, considered to be the founder of modern Italian cuisine, is the undisputed creator of the raviolo aperto
Ingredients
- 12 ea sea scallops
- 2 pints cherry tomatoes
- ¼ cup olive oil
- 4 ea garlic cloves
- 1 lb fingerling potatoes (blanched)
- 1 Tbsp Italian tomato paste
- TT fresh basil
- TT fresh parsley
- TT salt and pepper
- 1 rosemary sprig, finely chopped
Directions
Blanch tomatoes quickly then shock in order to remove skins. Remove skins and cut tomatoes in half. Heat olive oil with garlic then add tomatoes and tomato paste and sauté briefly. Add a splash of water and stir well then simmer for an additional couple of minutes. Finish sauce with fresh basil and parsley. Meanwhile season and cook scallops in a pan with butter until cooked through. Fry blanched fingerling potatoes until crisp and golden brown then season with fresh rosemary, salt & pepper. Plate scallops and sauce accordingly on 1 side of a cooked pasta sheet then fold and use potatoes to secure. Top with fried strips of green pasta fina.
