I was inspired today I guess! After a couple days under the weather what better than to indulge with some great cooking! The scallops are simply sauteed and seasoned with salt and pepper. The angliotti was made using won ton wrappers and filled with pea and mint puree and some Pecorino Romano. Underneath was some fresh maple carrot puree, garnished with pea shoots. I loved the idea of a new way for peas and carrots to go together!
Wonton skins are an easy way to make ravioli. Just be sure not to overfill them and fold over the edges and seal with water or egg wash. Many people steam these but I have had better luck gently boiling them. About 3-4 minutes does the trick.
The carrot puree couldn't be easier. Just steam the carrots over water with a garlic clove in it. Soften some shallots in butter and place in a food processor with the carrots and begin processing. Slowly add some olive oil (use the good stuff) and drizzle in some chicken stock and finally some pure maple syrup. This will emulsify the carrots and allow your mixture to become smooth. Salt and pepper to taste!
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