Seared Scallops on Open Ravioli
Scallops with Wild Mushroom Buerre Manier on Fresh Pasta
16 Large Scallops
½ cup Chicken Stock
¼ cup Porcini Mushrooms
½ cup Crimini Mushrooms
¼ cup Morels
¼ cup Marsala
½ cup, very cold Butter
2 4" squares per plate Pasta
Sauté the Mushrooms and set aside.
Cook pasta squares and place 2 on each plate.
Salt the scallops on the top and place them, salt side down, into a hot dry non-stick pan.
Salt the up side.
When the scallops are seared then turn once and sear the other side.
When done remove from the pan and place atop the pasta.
In the same pan the scallops were seared in, pour the chicken broth, mushrooms and Marsala wine.
Cook to freshen the mushrooms and slightly reduce the liquid, then stir in the cold butter as a binding agent that will thicken the sauce.
Spoon the sauce and mushrooms over the scallops and pasta squares.
Garnish with spears of fresh chives