Ravioli, sea scallops, corn curry, pickled mushrooms, duck fat breadcrumbs, Pecorino Romano PDO

Preparation Stage

By Chef Tevon Johnson of Roots Southern Table | Dallas, TX

METHOD

For the Pickled Mushroom:
Place mushrooms in a nonreactive container and set aside. In a saucepan over medium heat, bring vinegar, salt, pepper, garlic, sugar, garlic powder, and ground oregano to a boil. Pour pickling liquid over the mushrooms.
Add parsley and lemon zest and let sit at room temperature until desired flavor is achieved.

For the Dough:
In the bowl of a stand mixer fitted with a paddle attachment, combine flours. While mixing on medium speed, slowly incorporate yolks until the dough begins to come together. Transfer dough to a lightly floured work surface and knead 5 minutes, or until smooth and elastic. Add additional flour if needed. Shape dough into a ball, then wrap in plastic wrap, and refrigerate.

For the Filling:
In a mixing bowl, combine all ingredients. Transfer to a piping bag and refrigerate.

For the Ravioli:
Let Dough rest 20 minutes at room temperature, then transfer to a floured work surface. Using a bench scraper, divide Dough into four equal pieces and roll out each piece until about 1-inch thick. Pass Dough through a pasta machine starting on setting 2 followed by setting 4 then setting 6. Lay pasta sheets on a floured work surface.
Pipe Filling along the sheet of pasta, about 1 inch away from the edge of the Dough. Lightly brush the edge with water, then fold the bottom edge over the Filling. Using your index finger and thumb, press down to shape ravioli about 11⁄2-inches wide. Using a pasta cutter, trim along the top of the Dough. Discard trimmings. Cut between each formed ravioli to make individual pieces, then transfer pasta to a semolina floured sheet tray, cover, and refrigerate.

For the Corn Purée:
In a sauté pan over medium-high heat, sauté onions and garlic until soft and translucent. Add curry powder and corn. Continue to sauté under corn until tender. Do not let the corn brown. Stir in corn milk, salt, and pepper.
Bring mixture to a simmer, then remove from heat and transfer to a blender. Purée mixture until smooth. Strain into an airtight container and refrigerate.

For the Duck Fat Breadcrumbs:

Heat oven to 300°F. On a sheet tray, combine panko breadcrumbs, duck fat, and salt. Bake 20 minutes, rotating halfway through to prevent burning. Remove from the oven and add lemon zest and parsley. Once cooled, mix in cheese. Transfer to an airtight container and reserve.

For the Scallops:
Place scallops on a sheet tray and liberally season with salt and pepper. Set aside. In a separate sauté pan over medium flame, heat oil. Add scallops and sear until golden brown. Flip and sear additional 1 minute. Remove from pan and let rest.

To Assemble and Serve:
Place radishes in ice water and set aside. In a rondeau over medium-high heat, bring salted water to a boil. Drop 5 Ravioli in water and cook until just al dente. Drain and set aside. In a sauté pan over medium heat, heat oil.
Add corn kernels and sauté until corn is tender. Once cooked through, deglaze the pan with white wine. Cook until liquid is reduced by half, then add 1 cup Corn Purée and the cooked Ravioli. Cook 20 seconds, then add butter and cook additional 20 seconds. If the mixture is too thick, add 1 tablespoon water to thin out. Transfer Ravioli to a serving bowl, spooning the sauce over the top and letting it fill the spaces between the Ravioli.
Place Duck Fat Breadcrumbs in 3 piles on top of Ravioli to form a triangle shape. Place 3 Scallops between the Ravioli followed by radishes and Pickled Mushrooms. Garnish with Pecorino Romano PDO and green mustard frills.

Adapted by StarChefs