Parmesan-Crusted Sea Scallops and Wild Mushroom Ravioli in a Shiitake-Sweet Corn Beurre Blanc

Serves 4
By Chef Lia

Ingredients for the Raviolis and Shiitake Beurre Blanc:

  • 16 mushroom-filled ravioli
  • 3 ears corn, kernels removed and reserved, cobs reserved
  • 1 large white onion, large dice
  • 3 ribs celery, large dice
  • 1 bay leaf
  • 1 tsp black peppercorns
  • 5 sprigs thyme, leaves removed and minced, stems reserved
  • 4 c julienne shiitake mushrooms
  • 3 shallots, minced
  • 3 cloves garlic, minced
  • 1 c white wine
  • 2 c heavy cream
  • 3 tbsp unsalted butter
  • Salt and pepper, to taste

Fill a large pot with water and season with salt. When the water begins to boil, add raviolis. Cook at a rolling boil until the raviolis float, about 4 minutes for fresh pasta, 6-8 minutes for frozen. Strain, coat lightly with oil to prevent from sticking and reserve for when sauce is ready.

Husk corn and remove all kernels. Save to finish the sauce later. Take leftover corn cobs, onion, celery, bay leaf, peppercorns, and thyme sprigs and put in a medium pot with 3 c water. Bring to a boil and then simmer for about 45 minutes to an hour, until the liquid reduces to about a cup.

In a large saucepan, heat about 3 tbsp cooking oil. When the oil begins to shimmer, add the mushrooms to the pan. Cook for about 4 minutes, stirring occasionally, until the mushrooms brown. Then add corn kernels. Add 1 tbsp butter and sauté for about 3 more minutes. Add shallot, garlic, and minced thyme. Sautee until shallot is translucent, approximately 4 minutes. Deglaze with white wine, and then add corn stock. Reduce by half and add the cream. Reduce heat to medium-low, and let this simmer for about 6-8 minutes, until the sauce is thick enough to coat the back of a spoon. Remove from heat, stir in butter to finish the sauce, and then spoon over the ravioli, 4 each per plate.

Ingredients for the Crusted Scallops:

  • 16 large sea scallops, muscle removed
  • 2 c panko (Japanese coarse breadcrumbs)
  • 2 tsp dried thyme
  • Zest of 2 lemons
  • ½ c fresh grated parmesan cheese
  • Black pepper

Turn on the broiler in your oven. Mix all ingredients together in a bowl. Take a large, heavy bottomed sauté pan, or 2 medium sized ones, place over high heat. Add 2 tbsp cooking oil to each pan. Once the oil begins to smoke, add the scallops to the pan. Sear on high heat for about 2 minutes, turn the scallops, and top the seared side with parmesan crust. Place under the broiler and cook for 3 minutes, until the crust begins to brown. Serve immediately over the sauced ravioli.