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Ingredients:
Ingredients:
2 ea Sea scallop
4 ea 21-25 P&D shrimp
1 oz Olive oil blend
Salt & pepper mixture
8 ea Spinach & garlic raviolis fresh
Leek and pernod cream Sauce
¼ ea Shallot fine diced
¼ cup Julian leeks
1 oz Pernod wine
3 oz Heavy cream
¼ cup Tomato fine diced
Directions:
Directions:
In a heavy sauté pan heat the olive oil blend. Season the shrimp & scallops lightly with salt & pepper. Place the shrimp and scallops in the heated olive oil blend, searing well on both sides. After searing place the shallots and leeks in the pan and allow to sweat for just a few seconds, deglaze the pan with pernod wine, add the heavy cream and tomato, allow to reduce by 1/3, season with salt and pepper to taste then take off heat and allow to rest.
In a small kettle place the raviolis in lightly salted boiling water with a little olive oil in it. Cook the raviolis being careful not to overcook them; this should take around 6 minutes depending on the size of ravioli. Drain the ravioli and place them on a plate. Place the shrimp and scallops on the ravioli then glaze it all with the sauce.
Presented by: Deron Little, Season's Cafe
