Name: Raw Scallop Ravioli with Crab Consommé – Lemongrass and Tomato Jelly – Broccolini
Yield: Serves 4
Cuisine: Australia
Ingredients: 20 fine strips of ginger, blanched for 20 seconds, refreshed and blanched again; olive oil, for frying; 20 baby coriander (cilantro) leaves; sea salt, to taste; 2 broccolini stalks, cut into small florets; 600 ml (21 fl oz) crab consommé; baby garlic chives; 8 large scallops, roe removed; 100 ml (3½ fl oz) tomato and lemongrass jelly; 1 teaspoon finely chopped lemongrass; 1 sheet gelatine; 2 large tomatoes, quartered, seeded and skinned

Preparation info

Serves
4

Difficulty
Easy

Appears in

Pier

By Greg Doyle , Grant King and Katrina Kanetani

Published 2008

About

Ingredients

Tomato and Lemongrass Jelly

100 ml (3½ fl oz) tomato and lemongrass broth
1 sheet gelatine

Method

For this dish, you will need to make the tomato and lemongrass jelly in advance. In a small saucepan, heat the tomato and lemongrass broth. Soak the gelatine in cold water, then squeeze gently to remove any excess water. Add the gelatine to the broth and stir until dissolved. Allow to cool. Place in an airtight container in the refrigerator and leave for about 1 hour, or until