Ravioles du Dauphiné
Semi-cooked scallops, sweet garlic broth with saffron

Vegetables:

• Wash and chop the oyster mushrooms and parsley. Peel and chop the shallots.
• Peel the garlic.
• Put the garlic in cold water and bring to the boil. Drain, rinse and repeat three times.

Broth:

• Cook the garlic in the white wine in a covered pan over low heat.
• Add the cream, water and saffron and cook for 5-10 min.

Scallops and Ravioles:

• Cut the scallops in half. Sweat the shallots and then the oyster mushrooms. Season, add the parsley.
• Poach the ravioles in simmering water for 1 minute.
• Drain the ravioles with a skimmer (ravioles are delicate, don’t use a colander). Then, arrange immediately on the plates.

Plating:

• Place five 1⁄2 scallops on each plate. Garnish with the oyster mushrooms.
• Generously cover with the boiling sauce to cook the scallops.