Seared Scallops Mango Ravioli Prosciutto Parsnip Chips Balsamic Pomegranate Reduction Recipe

How to make it

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• For Mango Ravioli
• Make a setting bath by blending the calcium chloride with the 1000g of water using an immersion blender until totally dissolved. Set aside to allow the air bubbles to escape.
• Blend the sodium citrate with the 250 g of water, add the sodium alginate and blend once more with an immersion blender. Bring mixture to a boil, remove from heat and allow to cool. Mix in the mango puree.
• Using a spoon, scoop the mango mixture and drop it into the calcium chloride bath to form spheres. Allow to set in the bath for 2 minutes. Remove and rinse in a water bath. (Do this last step no longer than 5-7 minutes before you plate up your dish as the ravioli will deteriorate in quality.
• For Balsamic and Pomegranate Molasses
• Place the balsamic vinegar and pomegranate molasses in a small sauce pan and bring to a simmer over high heat whisking until you emulsify them together. Remove from heat and reserve.
• For the Parsnip Chips and Prosciutto
• Fry the chips and the prosciutto separately until crispy. For the chips, remove from fryer, place on paper towels to remove excess oil, season with salt. For the prosciutto, mince into fine pieces and reserve.
• For Scallops
• Pat scallops dry to remove excess moisture and season with salt and pepper. Sear in a scorching hot saute pan with a small amount of oil.
• To Plate
• Place mango ravioli on plate, arrange one parsnip chip with each ravioli. Place scallops around plate and drizzle with balsamic pomegranate reduction. Sprinkle the finely diced prosciutto around the dish.