Out of the Blue

Scallop Tortellini

FOR THE PASTA
We use a ratio of 100g of plain flour to 1 extra large egg (60g)
A full recipe for us is 800g to 8 eggs and this makes about 8 dozen tortellini.

FOR THE FILLING
Below are the quantities for our full recipe which again makes roughly 8 dozen tortellini.
1kg Japanese scallops, roe-off
1 large brown onion, finely diced and sautéed until translucent (then chilled)
2 egg whites
100gm pouring cream
1 tsp salt
All of these ingredients are blended together in a food processor,
if the mix needs to be loosened at all, add extra cream.

FOR THE BEURRE BLANC
Again, these quantities are for the full recipe which makes enough
sauce for all eight dozen of the tortellini we get from a full batch.
1 brown onion, finely chopped
2 carrots, roughly chopped
1 celery stick, roughly chopped
3 thyme sprigs
2 bay leaves
6 black peppercorns
1ltr Organic carrot juice
750 ml white wine
300ml white wine vinegar

METHOD:

MAKING THE TORTELLINI
Roll out the dough, once it has rested for half an hour, to the finest setting, cut our disks with an 8cm pastry cutter.
A small amount of the scallop mixture is put in the centre of each disk, the edges are brushed with egg white and the disk is folded into a half moon. Once you have a half moon shape with the filling stuffed in the middle, egg white one of the two points and then bring the two points together to form the tortellini.

MAKING THE BEURRE BLANC
Firstly, sweat off the vegetables and herbs in minimal oil, then add the juice, wine and vinegar, bring to the boil and then simmer until reduced by six times. Once the reduction is simmered down, all of the vegetables are strained out, using a fine sieve.

This is the base reduction which we knock unsalted butter into, until the desired thickness and flavour is reached. After the tortellini have been poached in salted water for six minutes, they are added to the beurre blanc. Check the seasoning and then serve.

We serve six plump tortellini to a serve with plenty of beurre blanc, finished with a little chopped parsley on top.