Scallops with Tortellini
Ingredients for 4 people:
4 cups flour
1 cup egg yolk
6 tablespoons water
2/3 cup milk
1 1/2 teaspoons salt
Mix all ingredients together in a food processor
4 cups brunoised leeks that have sweat in olive oil with salt and pepper
1 1/6 cups ricotta cheese
1 1/2 tablespoons olive oil
6 tablespoons of grated Parmesan Cheese
Combine all stuffing ingredients together.
To create the tortellini: Roll dough thinly. Cut out pieces that are 2 inches in diameter. Place stuffing on each individual pasta cutout then cover with another pasta cutout and crimp the edges. Boil the pasta for 10 minutes.
6 tablespoons butter that has been browned
6 tablespoons Parmesan
3 tablespoons olive oil
2 tablespoons red wine vinegar
3 tablespoons whipping cream
Combine sauce ingredients in a saucepot.
Cooking: Sauté 16 scallops in clarified butter over moderately high heat until the scallops have turned opaque, about 2 minutes. Don’t overcook the scallops, just cook them until they’ve lost their translucent look.
Plating: In concave plate, place 4 scallops nicely with 6 tortellini, top off the scallops and tortellini with the sauce, and top with fresh sliced truffles and finish with a pinch of natural sea salt.
Chef Joël Antunes’ commitment to healthy, inspired and creative French cuisine all began in his grandmother’s kitchen in the south of France. Born in 1961 in Volvic, France, Antunes officially began his culinary training in 1975.
When the Ritz-Carlton, Buckhead began its search for a new chef for their restaurant, the Dining Room, in 1997, famed chefs Daniel Boulud and Alain Ducasse whole-heartedly recommended Antunes for the job. He served as chef for four years, earning the restaurant both a Mobil Five-Star award as well as a AAA Five-Diamond award and making it the only restaurant in the Southeast to simultaneously hold both accolades. The culmination of Chef Antunes’ more than 25 years of culinary experience occurred when he opened his own restaurant, Joël, in Atlanta. Joël serves lunch and dinner and features French cuisine with Mediterranean and Asian influences that Antunes has perfected while working with some of the world’s culinary legends.
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