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Serves 4 - 150 g scallops - 2.5 dl of crème fraîche - 5 eggs - 2 shallots - 4 mushrooms - 1½ glasses white Jura wine - 150 g Comté Make a noodle dough with the flour, 3 pinches salt, 2 eggs and a little water if necessary. Let rest. Remove the coral from the scallops and reserve. Mix the scallops in a blender with 1 egg white, 1 dl cream, 2 pinches salt and a pinch of Cayenne until you have a firm consistence. Reserve in the refrigerator. Divide the dough into two parts and roll it out as thin as possible to obtain a top and a bottom. Brush the bottom with a little water and mark off 20 squares using a pastry wheel or the back of a knife. Place a spoonful of the scallop mixture and a thin slice of Comté (50 g) in the center of each square. Place the top over all and weld the edges of each raviole. Cut apart with a pastry wheel. Let the ravioles rest for 1 hour, then cook them in simmering salted water (about 15 minutes). Sauce: in a saucepan, reduce the shallots, mushrooms, 1 glass of white wine, salt and pepper until all the liquid has evaporated. Add 1.5 dl cream and reduce to thicken the sauce. Sabayon (to be made at the last minute): Blend the coral in a blender. In a double boiler, beat together with a whip or a mixer the coral, 3 egg yolks, ½ glass white wine, salt and Cayenne pepper while heating gently until you have a foamy sauce (the whip leaves traces). Butter an oven-proof dish. Spread the sauce over the bottom, add the ravioles (reheated if need be), cover with the sabayon and sprinkle with grated Comté cheese. Run under the broiler for a few minutes to brown the top. |
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