Ingredients

1 lb. uncooked medium king prawns

8 oz. sea scallops

1 tbsp. olive oil

2 tbsp. finely chopped fresh Vietnamese mint

2 tbsp. finely chopped fresh chervil

2 tbsp. finely chopped preserved lemon rind

7 oz. soft goat’s cheese

2 tsp. Sea salt

1 tsp. cracked black pepper

1 package round gow gee dumpling wrappers

1/4 c. lemon juice

1/2 c. olive oil

1 tbsp. finely chopped fresh chevril

1 tbsp. finely chopped fresh flat-leaf parsley

Preparation

Step 1Place ingredients for lemon dressing in screw-top jar; shake well.Step 2Coarsely chop prawns and scallops. Heat oil in large frying pan; cook seafood over medium heat until prawns change color. Cool.Step 3Combine seafood, herbs, lemon rind, cheese, salt, and pepper in medium bowl.Step 4To 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.Step 5Cook 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.Step 6Serve tortellini drizzled with remaining dressing; sprinkle with extra chervil sprigs.

From: Delish Cooking School © 2012 by Hearst Communications, Inc. Buy the Book Now!