Scallop Ravioli with Butternut Squash, Broccoli Raab and Red Wine-Beet Sauce
Restaurant Dubrovnik, established in 1976, was ranked among the city’s best—and one of Canada’s best—until it closed in 2009. During that time, Chef Gojko Bodiroga routinely drew inspiration from global cuisines, creating dishes that blended traditions from different cultures.
Delicately flavoured sea scallops pair with earthy root vegetables in a bold, contemporary take on a traditional European dish.
Ingredients
SCALLOP RAVIOLI
1 cup cooked butternut squash
6 tsp butter
salt & pepper
12 pieces blanched broccoli raab
3 Tbsp red wine reduction
2 Tbsp beet juice reduction
24 thin slices raw sea scallops
2 tsp chopped fresh chervil
BEET JUICE REDUCTION
1 cup red beet juice
Method
SCALLOP RAVIOLI
1. Place squash in small saucepan with 2 teaspoons of the butter. Warm over medium heat and mash with fork. Season with salt and pepper to taste.
2. Warm broccoli raab in a sauté pan with 2 teaspoons of butter and season with salt and pepper to taste.
3. Place red wine reduction and beet juice reduction in a small saucepan and warm over medium heat.
4. Season scallop slices with salt and pepper. Lay 12 slices of the scallops on an oiled sheet pan. Place 1 tablespoon of the hot butternut squash in the centre of each scallop and press edges together. Melt the remaining 2 teaspoons of butter and brush over the scallops. Place in the oven at 350°F for 2 to 3 minutes, or just long enough to barely cook the scallops. Sprinkle with chopped chervil.
5. Place 3 of the scallop “ravioli” in the centre of each plate. Arrange 3 pieces of broccoli raab around the scallops and spoon the red wine-beet sauce around the plate.
BEET JUICE REDUCTION
Place the beet juice in a small saucepan over medium heat and simmer 20-30 minutes or until reduced to 1/4 cup. Strain through a fine-mesh sieve and store in the refrigerator until needed.
Yield 4 servings