Harald Wohlfahrt’s “Schwarzwald Stube”: The Perfect Dinner? » Scallop ravioli

With crustacean coulis and asparagus tips. How on earth do you get the dough and the scallop inside perfectly cooked at the same second? The best scallop I ever had. And the coulis was a revelation for me: I finally found the taste I have been searching for in vain since I had the tastiest crab of my life in south Chile 8 years ago. I could have licked the plate. I want a bowl of that coulis, please!

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