Prawn And Scallop Tortellini

It's The first of the month and I'm starting off with a dish I can't eat...A seafood and pasta dish, but one you should try just the same...

Prawn and scallop tortellini is a perfect summer dinner. The creaminess of the goat cheese mixed with the seafood creates a nice blend of textures.


INGREDIENTS:


Tortellini 

1 pound(s) uncooked medium king prawns, shelled and deveined

8 ounce(s) sea scallops

1 tablespoon(s) olive oil

2 tablespoon(s) finely chopped fresh Vietnamese mint

2 tablespoon(s) finely chopped fresh chervil

2 tablespoon(s) finely chopped preserved lemon rind

7 ounce(s) soft goat's cheese

2 teaspoon(s) sea salt

1 teaspoon(s) cracked black pepper

1 package(s) (8-1/2-ounce) round gow gee dumpling wrappers


Lemon Dressing 

1/4 cup(s) lemon juice

1/2 cup(s) olive oil

1 tablespoon(s) finely chopped fresh chevril

1 tablespoon(s) finely chopped fresh flat-leaf parsley

Whew! Got all that?  Okay...

DIRECTIONS:

1.Place ingredients for lemon dressing in screw-top jar; shake well.

2. Coarsely chop prawns and scallops. Heat oil in large frying pan; cook seafood over medium heat until prawns change color. Cool.

3. Combine seafood, herbs, lemon rind, cheese, salt, and pepper in medium bowl.

4. To make tortellini, place a gow gee wrapper on work surface; place 1 level tablespoon of the seafood mixture in center, brush edge with water. Fold in half; bring two points together, to make a crescent shape, press gently to seal. Repeat with remaining wrappers and filling.

5. Cook tortellini in large saucepan of boiling water until tortellini floats to the top; drain. Transfer tortellini to large heatproof bowl; drizzle with a little dressing.

6. Serve tortellini drizzled with remaining dressing; sprinkle with extra chervil sprigs.

Extra Tips & Techniques-

Cover gow gee wrappers with a damp tea towel to stop them from drying out while making the tortellini.

The tortellini can be made a day ahead; store tortellini in a single layer, covered in plastic wrap, in the refrigerator until ready to cook.

Preserved lemons are available from delis and some supermarkets. Bear in mind that only the rind is used in cooking, so discard the flesh from each piece first. Rinse the rind well before chopping finely.

Serve with a white wine...

Enjoy!