Dilmah Seven Star TeaDilmah Seven Star Tea

Spinach and Ricotta Rotolo with Seared Scallops, Sage and Valley of Kings Beurre Blanc

Food : Appetisers

Spinach and Ricotta Rotolo with Seared Scallops, Sage and Valley of Kings Beurre Blanc

Ingredients

• Dilmah Exceptional Valley of Kings Ceylon Pekoe Tea (3 tea bags infused overnight in 1 cup of white wine)
• Fresh Tasmanian scallops
• 150g Ricotta
• 250g Baby spinach
• Onion, garlic, lemon zest, fresh herbs
• Butter
• Basic pasta dough (1 egg: 100g flour)
• Sage
• 150g hard salted butter (chopped)

Method

  • To make the rotolo, roll out the pasta dough until smooth and 1-2mm thick or until you can see your hand through the dough. Cut into lengths of approximately 15cm long and cook in boiling water with oil and salt for 2 minutes. 
  • Refresh with cold water, drain and place on a sheet of cling wrap and cover. It should resemble a cooked thin version of a lasagna sheet.
  • To make the rotolo filling, sauté finely chopped onion, garlic, fresh herbs, lemon zest with a generous amount of butter. Cook until onions are soft and avoid too much colour. Cool mixture.
  • Blanch baby spinach, refresh and squeeze out all liquid. Chop spinach and add to onion mixture, also add the ricotta at the same time.
  • Spread mixture evenly over two thirds of the pasta sheet and roll up to approximately 5cm in diameter. Roll and cover with cling wrap. 
  • To prepare the beurre blanc, remove the tea from white wine and add a small squeeze of lemon and reduce the mixture by three quarter in a small stainless pan. Whisk in chopped butter to form a velvety, orange in colour batter.

The range of Dilmah Tea used

  • Dilmah Exceptionals

The variety of Dilmah Tea used in the recipe

  • Exceptional Valley of Kings Ceylon Pekoe

Created by : Paul Brown