Lobster, Shrimp, & Scallop Ravioli with Asparagus, Orange Gremolata and Grand Marnier Glaze
Italian 'gremolata' is a condiment from the region of Lombardy. It is made from lemon zest, garlic and parsley and is the traditional accompaniment for 'ossobuco alla Milanese" or braised veal shank.
Juice from 2 oranges (zest reserved)
2 tbsp. honey
1 tsp corn starch
1 pinch of paprika
1 small garlic clove, minced
1 ea small shallot (minced)
10 oz asparagus (blanched)
¼ cup fresh Italian parsley (chopped)
1/3 cup Grand Marnier
1 ½ cup Mascarpone cheese
2 tbsp butter
TT salt and pepper
In a small skillet place orange juice, honey, Grand Marnier, paprika and season with salt. Reduce by 2 thirds on a simmer then thicken slightly with corn starch. Place in a squirt bottle and cool at room temperature. Blanch asparagus. Thinly cut the asparagus, keeping spears intact. Melt butter in a large skillet. Sweat shallots. Add asparagus and sauté for 1 minute. Season with salt and pepper. Add mascarpone and stir until melted. For gremolata: finely chop parsley, garlic and orange zest together. Plate accordingly with sauces, asparagus, hot ravioli and top with gremolata.
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