Shrimp and Scallop Cannelloni...

Submitted by gnattvo on Wed, 09/02/2009 - 4:45pm

Shrimp and Scallop Cannelloni, Leek, Corn and Wild Mushroom Ragout, Chardonnay Saffron Cream

Pasta Dough

Semonlina Flour 1 #
Whole Eggs 4 ea
Egg yolks 4 ea

Blend using a mixer with a dough hook. Using a pasta machine roll out dough into 12 inch sheets. Cook the sheets immediately in salted boiling water for 30 seconds. Cool and pat dry with a paper towel. Lay on an oiled sheet pan until use.

Cannelloni filling

Sea scallops 1 #
Fresh u-15 shrimp 1#
Heavy cream 2 Cups
Salt and White pepper to taste.

In a food processor add cleaned scallops and shrimp. Puree with heavy cream and Salt and White pepper. Blend until smooth. Put mixture in a piping bag. Take pasta sheet and lay out length wise and pipe down pasta sheet. Fold the sheet over twice and cut the cannelloni’s into 3 inch individual pieces. Bake cannelloni’s at 375 degrees for 7 minutes.

Chardonnay saffron cream

Chardonnay 2 cups
Fish Stock 2 cups
Heavy cream 2 cups
Spanish Onion 1 ea
Bay leaf 1 ea
Black Pepper corns 15 ea
Salt to taste
Saffron 1 teaspoon

Cook chardonnay with white onion, bay leaf, Black pepper corns until it has reduced by half. Add fish stock and let simmer until the mixture has reduced to 2 cups. Add heavy cream and let simmer until it has thickened to sauce consistency. Strain the sauce and add the saffron to taste, approximately 1 teaspoon.

Ragout Mixture

Leeks 1 ea (White part only) (Diced)
Shittake and oyster mushrooms 2 cups
Corn Off cob 2 cups
Olive Oil 2 Tablespoons
Butter 3 tablespoons
Salt and Pepper To taste

Heat a large sauté pan and add mushrooms to the hot oil, after the mushrooms have slightly browned add fresh corn off the cob and the diced leeks. Sauté the mixture until all the vegetables have become lightly browned. Take the pan off the burned and add the butter to thicken the Ragout.

1. Portion the Ragout in the middle of your chosen plate
2. Place one filled cannelloni on each side of the ragout
3. Drizzle saffron cream around the circumference of your display
4. Garnish dish with fresh, snipped chives