Updated: Jul 18
Asian Scallop "Ravioli" with Tobiko and a Ginger-Lime Sauce
We love making dumplings, and we love our plump Scallops, so we thought we'd combine the two. This recipe is a fusion of Asian and Western methods and ingredients that we know you and your guests will love. Plus it has the added bonus that you don't have to make the "pasta" from scratch.
1/2 lb finely diced Sea Scallops (or equivalent of Bay Scallops)
1 clove Garlic, minced
1-2 tsp Ginger, peeled and minced (amount to taste)
1 cup finely shredded Cabbage
1 tsp Sesame Oil
3 tsp Corn Starch
5 tsp Tobiko (Flying Fish Roe)
1 pkg round Gyoza/Pot Sticker Wrappers (available at most grocery stores)
1 Tbl fresh Cilantro, chopped
2-3 tsp Black Sesame Seeds
Ingredients (Ginger-Lime Sauce)
3/4 cup dry White Wine
3 tsp minced fresh Ginger
1/2 cup Heavy Cream
1 cup unsalted Butter, cut into tbl-sized slices
Juice and zest of one Lime
Salt and Pepper to taste.
Assembly Directions (Ravioli)
Mix the first seven ingredients (through the corn starch) in a mixing bowl. Gently fold in 3 tsp of the Tobiko.
Holding a gyoza wrapper in your hand, with the other index finger wet half the edge. Place a mound of the scallop mixture in the middle, fold in half (like a half moon), and press to seal the edges closed (you can also crimp the edge with a fan fold or use a fork for a more decorative edge ... adjust the amount of mixture as needed).
Place on wax or parchment paper, or a surface lightly dusted with corn starch while you make the others.
Cooking Directions (Ravioli)
There are two methods for cooking the ravioli: steaming and pan-frying.
If steaming (preferably in a bamboo steamer), lay the ravioli on each tray and steam until cooked through.
If pan-frying (which we prefer for the crispy outside that results), lightly oil or cooking oil spray a large skillet; we like using our old reliable cast iron. Heat on medium-high until the oil is sizzling, then add the filled ravioli.
Cook until lightly browned on one side, then flip. Add about 1/3 cup water to the pan and cover, cooking 3-4 mins or until the water has evaporated.
Place on a serving plate, garnish with the remaining Tobiko, cilantro, and sesame seeds. Serve with Ginger-Lime Sauce or dipping sauce(s). If you have to prepare them in batches, keep covered as you go to keep warm.
Ginger-Lime Sauce Directions
In a medium sauce pan combine the wine and ginger and bring to a boil. Reduce to a rolling simmer until the liquid is reduced by about a third.
Add the cream, and reduce by about a third again.
Turn heat to low. Stirring constantly, add the pieces of butter one at a time, adding a new piece as the previous piece melts. Do not let it boil since the sauce will break.
Add the lime juice and 1/3 of the lime zest.
The saucing of this dish leans heavily towards the creamy European/French-inspired. If you prefer something lighter, instead of the Ginger-Lime Sauce you can use our Ponzu or other dipping sauces (see our website for the recipes).
If you can't find black sesame seeds, use darkly toasted white sesame seeds instead.
Our toungue-in-cheek semantics: We call it a raviolo because it's served with a cream sauce; if you serve it with Ponzu or another Asian dipping sauce, just call it a dumpling.