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First, make the pasta (see Rosemary's pasta dough recipe), wrap and refrigerate until needed.
Place the 4 scallops and egg white into a food processor and process until smooth. Using the “pulse” button, add the cream. When the mixture is a firm texture, transfer to a bowl and carefully fold in the chives. Now refrigerate until required.
Cut the remaining scallops in half horizontally.
To make the tortellini, roll out the pasta and cut it into rounds on a floured surface. Brush the edges with beaten egg-yolk and put a piece of scallop and a tiny amount of mousse in the middle. Fold each into a half moon, bring up the points and twist them together, twice.
To make the sauce put the red pepper, chilli, shallot, garlic, ginger into the food processor and process until it is pureed. Strain through a fine sieve and reserve the juices.
Pour a little oil into a pan and cook the puree slowly for 15 minutes. Add the spices, sugar and lemon and cook for a further 5 mins. Finally add the cream and the coconut milk and cook for a couple of minutes. Put the mixture through a fine sieve and add a little of the reserved juices form the pepper mixture to thin the puree out. Heat when required.
Bring a large pan of water to the boil and add the tortellini. Simmer for 3 to 4 minutes. In a frying pan sear the scallops in a little olive oil. In another pan melt some butter and add the spinach, cook and then strain.
To serve, place a tortellini and two scallops on top of a small amount of spinach, surrounded by some sauce.
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