4 fresh scallops
50 gram clarified butter
30 gram high-quality butter
Sea salt & black pepper to taste
50 gram of soft Normandy butter
20 gram porcini powder (dry porcini ground in a spice grinder)
10 gram powdered sugar
30 gram chopped caramelized macadamia nuts
Sea salt to taste
8 Portobello mushrooms (only the black part on top of the mushroom)
10 gram porcini powder
10 egg yolks
200 gram pasta dough (very fine)
200 gram dry ricotta
1 tablespoon of butter
1 teaspoon on orange and lemon zest
1 tablespoon roasted pine nuts
1 tablespoon on grated gruyere cheese.
Just before serving the dish, sear the scallops for 20 seconds on a boiling hot pan with the clarified butter (add salt & pepper just before searing). Now add the butter to the pan for 10 more seconds then remove the scallops from the fire and place on the plate.
Mix all the ingredients well and store at room temperature. When serving, place a full spoon of the porcini butter on top of each scallop.
Remove the black part of the mushroom and dry for 3 hours in the oven (50°C). Grind to make a powder.
Mix the ingredients (mushrooms, porcini powder, egg yolks, pasta dough) in food processor to make pasta dough. Knead for 2 minutes. Wrap in cling film and set to rest for 30 minutes. Flatten using pasta machine until completely flat (size should be around 7 X 15 centimeters). Mix the ricotta cheese with the rest of the ingredients. Fill the pasta sheets with the ricotta mix and roll. While preparing the dish, place the cannelloni in a steam pot for 4 minutes until the dough is cooked. Brush with butter and place on the plate, on top of finely chopped spinach leaves.