Scallop Ravioli

Mix the all-purpose flour and semolina flour in a large bowl. Dissolve the salt in water, then add the olive oil. Gradually pour the liquid mixture into the flour. Knead the dough thoroughly until smooth and elastic. Cover it tightly and let it rest for 30 minutes before rolling it out to create the ravioli shell.

• Blend the shrimp and 50g of scallops with egg whites, thyme leaves, and Blue Band Multi-purpose Cream until smooth.
• Add the Ricotta cheese to the mixture, stir well, and season with fish stock powder to taste – this will form the mousse filling.
• For the remaining 100g of scallops: slice them in half and sear both sides quickly until lightly golden.

• Simmer the shrimp stock from shrimp heads, carrots, onions, and celery for about 30 minutes, then strain to get clear stock.
• Soak the dried morel mushrooms to soften, then sauté them with button mushrooms and shallots until fragrant.
• Deglaze with white wine, then add the shrimp stock and thyme leaves.
• Simmer gently, then blend the mixture until smooth. Season with salt, pepper, and add Blue Band All-Purpose Cream for richness.
• Turn off the heat.

• Arrange the ravioli on a plate.
• Drizzle the mushroom sauce over the ravioli, and garnish with a few sautéed mushroom slices and fresh thyme leaves.
• Serve hot to fully enjoy the flavors.