ST. Jacques (Scallops) Tomato Ravioli Glazed with Mussels Sauce and Watercress Puree and Romaine Salad



2 bunches watercress
2 cloves garlic
1/2 liter mussels jus
250 gms. Butter
100 ml. prepared Knorr White Sauce
olive oil
1 head romaine lettuce
100 ml. prepared Knorr Chicken Broth
100 gms. Mini-croutons
16 pcs. tomato ravioli
8 pcs. US scallops
salt & pepper

For the ravioli:

200 ml. Knorr Napoli Tomato Sauce
8 tomato confit
yellow wanton egg wrappers



Step 1

To prepare white sauce: To get 1 liter, combine 120 grams Knorr White Sauce with 1 liter of water in a pot.

Step 2

To prepare 1 liter tomato sauce: In a pot, combine 180 grams Knorr Napoli Tomato Sauce with 1 liter of water.

Step 3

To make the ravioli: Combine prepared 200 milliters Knorr Napoli Tomato Sauce (cooked to a paste) with tomato confit and yellow wanton egg wrappers. Form into 16 pieces round ravioli. Prepare and clean the watercress. Blanch 1/4 of the watercress, then puree. Season with salt and pepper. In a pan, combine garlic and mussels jus. Reduce the liquid. Whip it with butter and add Knorr White Sauce. The sauce should be thick enough to glaze the raviolis. To make the romaine salad, saute the yellow part of the romaine lettuce in olive oil. Add Knorr chicken broth, garlic, thyme, laurel and pepper. Saute the remaining watercress in olive oil. Warm the puree of the watercress and make a circle in a plate. Place the romaine salad on top, followed by the sauteed watercress. Cook the raviolis in water seasoned with salt. Pan-fry the scallops. To assemble: Put 4 pieces raviolis on the watercress puree. Top with 2 scallops. Add the sauce on top and pass through the salamander to glaze. Add the rest of the watercress and some mini-croutons. Serve.

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