Ingredients

• 3 free-range egg yolks
• 1 free-range egg
• 250g/9oz plain flour
• 1 tsp salt
• 75g/2½oz unsalted butter
• 75g/2½oz shallots
• 25g/1oz fresh root ginger
• grated
• 75g/2½oz brown crabmeat
• 250g/9oz crab carcasses (available from fishmongers)
• 250ml/9fl oz fish stock
• 300g/11oz unsalted butter
• ½ tsp salt
• pinch ground white pepper
• 1 tsp lemon juice
• 10g fresh chives
• 100ml/3½fl oz olive oil
• 40g/1½oz scallops
• 1 free-range egg yolk
• 25ml/1fl oz double cream
• 40g/1½oz brown crabmeat
• 125g/4½oz white crabmeat
• cayenne pepper
• lemon juice
• to taste
• 25g/1oz butter
• 25ml/1fl oz olive oil
• 1 leek
• cut into julienne strips
• 2 carrot
• cut into julienne strips
• 1 courgette
• cut into julienne strips

Directions

• For the pasta
• put the egg
• egg yolk
• flour and salt into a food processor. Switch on the processor and slowly add two tablespoons of water until well combined. Remove the dough from the food processor
• knead briefly until smooth
• then wrap in cling film and chill in the fridge for 30 minutes.
• For the crab sauce
• heat a heavy-based saucepan until medium hot. Add the butter
• shallots and ginger and fry for five minutes.
• Add the brown crabmeat and crab carcasses and fry for five minutes.
• Pour in the fish stock and bring to the boil
• then simmer for 20 minutes. Pass the mixture through a fine sieve into a clean saucepan.
• To finish the sauce
• add the butter
• salt
• freshly ground black pepper and lemon juice. Whisk until well combined.
• For the chive oil
• heat the oil to 80C/180F and add the chives. Infuse for a few minutes and then blend in a food processor until smooth. Pass the mixture through a fine sieve and set aside
• For the crab tortellini filling
• place the scallops
• egg yolk
• cream and brown crabmeat into a food processor and mix until smooth and mousse-like.
• Stir in the white crabmeat. Season with salt
• pepper and a pinch of cayenne pepper. Add a few drops of lemon juice.
• Split the crab mousse into four equal portions.
• To make the tortellini
• roll the pasta out thinly using a pasta machine or rolling pin. Using a pastry cutter
• cut the dough into 10cm/4in circles.
• Place a spoonful of crab mixture onto a pasta circle
• fold the top over to form a semi-circle
• press down lightly to seal and then wrap the edges of the semi-circle around your index finger and join together.
• Bring a saucepan of salted water to the boil
• add the pasta and simmer for 4-5 minutes. Drain.
• For the spring vegetables
• heat a large frying pan and once hot add the butter and oil. Add the vegetables and cook for a couple of minutes
• or until the vegetables are slightly wilted.
• To serve
• place the vegetables in the centre of each of four plates and serve the tortellini alongside with the crab sauce and a drizzle of chive oil for each plate.