Pan seared jumbo scallops w/roasted butternut squash ravioli

Below is a recipe that I have gathered together from a few separate recipes in order to create the most amazing dish I have had in a long, long time. I had the dish at Mimi's Cafe here in Las Vegas, NV and wanted to get the recipe. However, they don't offer in, nor have I found a complete one online. I have found various other recipes like "Butternut squash ravioli with brown butter" . It is just not the same (though still good). So here is my compilation of recipes that ultimately make up something very close to the original.

(Note: If you happen to be a Chef or someone who has worked for Mimi's and would like to share the REAL recipe. I would call you a friend for a very long time. e-mail me and let me know.)

Pan seared jumbo scallops served atop a bed of roasted butternut squash ravioli, tomatoes, garlic mushrooms and roasted tomato cream sauce


Pan Seared Jumbo Sea Scallops (And Garlic Mushrooms)

INGREDIENTS:
2 Tbsp. - Olive oil
10 each (about 1 pound) - Jumbo sea scallops (sized at under 10 per pound)

1 Hunk of Smashed Garlic
1 Handful of Mushrooms (to suit) any kind


1. Season scallops lightly on both sides with fresh ground black pepper and salt.

2. Heat the olive oil in a large sauté pan over medium heat until hot but not smoking.

3. Add the scallops and sear on each side for 2-3 minutes until rich golden brown on each side and moist, yet cooked through in the center. Remove scallops from pan to avoid over cooking while plating. Set aside until ready to plate.

4. Use oil when finished to caramelize garlic and to sauté chopped mushrooms until crisp.

5. Drain on paper towel until dry.

6. let set until sauce is ready, Toss with sauce once warm.

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Butternut Squash Ravioli

Ingredients:
15 ounces durum flour
15 ounces high-gluten bread flour
1 teaspoon salt
4 eggs
1/4 cup olive oil
3/4 cup water
3 butternut squash, roasted, pureed
3/4 cup fat-free ricotta cheese
1/4 cup Parmesan cheese
1/4 teaspoon cinnamon
1/4 teaspoon nutmeg
1 teaspoon black pepper
salt to taste
1/2 cup bread crumbs
egg wash as needed

1. Prepare pasta dough by mixing flours and salt. Add eggs and oil, then water, mixing until smooth; knead. Allow to rest 1 hour.

2. Mix squash puree, cheeses, cinnamon, nutmeg, pepper and salt. Mix in bread crumbs. Place in pastry bag.

3. Using pasta machine, roll out pasta. Lay out 2 pasta sheets, cut to 12-in. by 6-in. Pipe 1 Tbsp. filling into 2 in. of space, 3 across, 6 down.

4. Brush second pasta sheet with egg wash; carefully lay over bottom sheet. Cut into squares with pizza wheel. Repeat with remaining pasta sheets.

5. Cook ravioli in boiling, salted water about 4 minutes. Per serving, plate 6 ravioli, top with sauce.

(Note: There are two ways to cheat on this portion. 1. Buy pre-made Butternut squash Ravioli or 2. You can buy pre-made pasta and still make your own version of butternut squash to add to the pasta.)

(Note 2: You can change or make your own to suit your own taste see also this recipe w/o the sauce)

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Roasted Tomato Cream Sauce
Original Recipe courtesy of Chef Geoff Gunn at the 2006 Taste of Tillamook County

Ingredients:
2 lbs. Ripe Roma Tomatoes, quartered
1 1/2 Cups Garlic Cloves, whole & peeled
1/4 Bunch Fresh Thyme
1/4 Bunch Fresh Oregano, stemmed
1/2 Bunch Fresh Basil, stemmed
1 Tablespoon Ground Black Pepper
1 1/2 Teaspoon Kosher Salt
1/2 Cups Olive Oil
1 Pint Heavy Cream

1. Toss tomatoes, garlic, thyme, salt, pepper and olive oil together in a bowl. Pour out onto a sheet pan, and roast in oven at 350 degrees for 30 minutes or until golden brown. Transfer into food processor and puree until smooth. Strain and chill in refrigerator until cool.

2. Once chilled, transfer sauce back into food processor and add basil and oregano. Puree until smooth.

3. Add sauce to one quart of heavy cream in pot. Bring to a simmer. Serve pasta.


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Last but not least, add Ravioli to Dish, pour tomato cream sauce on top w/ mushrooms added and plate scallops on top, garnish as desired.