Sea Scallops

12 each: U/10 dry-pack scallops

¼ tsp.: Salt

¼ tsp.: Black pepper

1 Tbsp.: Canola oil

1 Tbsp.: Butter

1 Tbsp.: Garlic, minced

1 sprig: Fresh thyme

Method

Remove all articles from the side of the scallops and pat dry with a paper towel.
Preheat a large nonstick sauté pan over medium-high heat for 1 minute. While pan is heating, season the scallops with salt and black pepper.
Add the oil and the butter to the pan and stir quickly to melt the butter. ** If the butter begins to brown, remove from heat to prevent it from burning.
Add the garlic, thyme and scallops. Cook scallops for 3 minutes per side, basting with oil/butter mixture continually. ** Scallops should be firm to the touch when done. Set aside for plating.

Spring Pea Ravioli

1 Tbsp.: Canola oil

2 Tbsp.: Shallot, diced

1 cup: Frozen green peas

3 Tbsp.: Heavy cream

½ tsp.: Olive oil

1 each: Egg

2 each: Egg yolks

Method

In a preheated medium sauté pan, add canola oil and shallot; sweat for 2 minutes until soft. ** Be careful not to brown.
Add the frozen peas to the shallots and cook for 2 minutes, season with the heavy cream and 1/4 tsp. salt and simmer for an additional 2 minutes.
Remove pan from heat and puree mixture in a food processor until smooth. Season with additional salt if necessary and refrigerate for 20 minutes.
To make the pasta dough, combine the flour, olive oil, egg, egg yolks and 1/4 tsp. salt in a food processor. Pulse until mixture forms a smooth ball.
Transfer pasta mixture onto a lightly floured surface and knead for 5-7 minutes until elastic. If dough starts to stick to the surface, add more flour as needed. Form dough into a ball and let rest for 15 minutes.
Cut dough into 4 quarters. Starting with the largest setting on a pasta machine, pass dough through the machine gradually working down to the lowest setting. Place rolled-out dough on a lightly floured surface and repeat with remaining 3 quarters.
Using a 2 1/2" cookie cutter, cut 5 circles out of each piece of dough for a total of 20 circles.
Place 1/2 tsp. of pea mixture in the middle of each ravioli and fold the ravioli in half, making a half-moon.
With the tip of your finger, gently press on the edges of the ravioli to seal. Using a fork gently press on all the outer edges of the ravioli to ensure they are sealed.
For service, cook the raviolis in 2 quarts salted, boiling water for 2-3 minutes until they float to the top. Reserve for plating.

** Ravioli may be made up to 1 day ahead of time and kept covered in refrigerator until needed.

Chanterelle Beurre Fondue

1 oz.: Dried chanterelles

1 cup: Hot water

1 each: Ear of corn

1/2 bunch: Fresh asparagus

6 Tbsp.: Cold butter, divided

½ cup: Canola oil

8 oz.: Fresh chanterelles

2 Tbsp. + 1 tsp.: Kosher salt

1 tsp.: Black pepper

Method

Place dried chanterelles in a bowl and cover with hot water; let sit for 20 minutes.
Place corn on a cookie sheet and roast in a preheated 375°F degree oven for 15 minutes. Let cool and slice the kernels off the cob and reserve for service.
Combine 2 Tbsp. salt with 2 qt. water in a medium saucepan. Blanch the asparagus spears in the boiling water for 30 seconds remove with tongs and immediately place in a bowl of ice water to "shock".
Using the same boiling water, place the peas in the pot for 30 seconds and immediately place in the bowl of ice water with the asparagus.
Remove peas and asparagus from the ice water. Slice the asparagus spears into coins, reserving the tips for garnish. Set aside for service.
Strain the mushroom stock and bring to a simmer in a small sauce pan. Gently whisk 5 Tbsp. of butter slowly into the stock to incorporate. Set aside for service.
Heat 1 Tbsp. canola oil in a medium sauté pan until smoking. Add the fresh chanterelles and sauté for 3 minutes. Finish by adding 1 Tbsp. cold butter and remove from heat for service.
Add all the vegetables with the exception of the asparagus tips to the mushroom sauce and heat for plating.

Plating

On a heated dinner plate spoon 2 Tbsp. vegetable mixture into the middle of a heated dinner plate.
Arrange 3 scallops on top of the vegetable mixture, forming a triangle.
At the 6 o'clock position, place 5 raviolis slightly overlapping each other.
Put ¼ of the sautéed mushrooms to the right of the scallops.
Spoon 3 Tbsp. of the mushroom sauce over the scallops and the raviolis and garnish the mushroom mixture with the reserved asparagus tips.

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