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Shellfish Crustaceans Recipes

Jerusalem Artichoke Soup with Spring bay Scallops and Raviolo

Jerusalem Artichoke Soup with Spring bay Scallops and Raviolo
Ingredients

    Jerusalem Artichoke Soup:

  • 1kg Jerusalem artichokes (peeled)
  • 2 litres chicken stock
  • 250ml cream
  • 1 clove garlic
  • 1/2 leek (diced)
  • 25g butter
  • 2g thyme
  • 2g truffle oil
  • 300g fresh Spring Bay scallops

    Scallop Raviolo:

  • 250g diced scallop meat
  • 100g prawn mousse (as per recipe attached)
  • 24 square egg pastries or gow gees

    Prawn Mousse :

  • 200g king green prawn meat
  • 160ml cream
  • 1 egg white
Method
  • Chill the prawn meat in the refrigerator for at least one hour (or until as cold as possible). Place the prawns in a blender until the prawn meat becomes a fine mince.
  • Add the egg white and pass through the blender again. Fold the cream through slowly, using small amounts at a time. Season as necessary and rest.

    Scallop Raviolo

  • Fold the prawn mousse in with the diced scallop meat to make the filling. Brush each square of the pastry around the edges with water and place a spoonful of the filling onto the pastry.
  • Cover with another layer of pastry to make the raviolo and cut out with a circle pastry ring.

    Jerusalem Artichoke Soup

  • Finely dice the artichoke and leek as small as possible as this allows less cooking time and retains more flavour. Place the diced artichoke, leek, crushed garlic and butter in a large saucepan and sauté until translucent in colour.
  • In a separate pot bring the chicken stock to the boil and then add to the artichoke mix.
  • Simmer for about 10 minutes, until the artichokes are tender and then add the cream. Season to taste. Place in a blender and pass through a sieve.
  • Sear the Spring Bay scallops in a pan until golden brown. Pour the soup into a bowl and place the raviolo and the scallops in the middle. Finish with thyme and artichoke chips and drizzle with truffle oil.
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