Blend the flour and eggs in a food processor until the mixture resembles fine breadcrumbs.
Knead the mixture on a floured surface into a smooth dough, wrap in film, and chill for 20 minutes.
Blend two scallops, 40ml cream, lemon juice, salt, and pepper until smooth, then stir in chives.
Pass the dough through a pasta machine gradually until the thinnest setting is reached.
Dust two 12x25cm pasta sheets with semolina and trim into equal rectangles.
Place eight mounds of scallop mousse onto one sheet at 6cm intervals.
Brush with egg, top with the second sheet, press out air, and cut into 6cm rounds.
Sauté shallots and garlic in butter, reduce wine and stock by half, then stir in 200ml cream.
Fry samphire and sea purslane in a knob of butter for 2-3 minutes until tender.
Boil the ravioli in salted water for 1-2 minutes and drain.
Sear the remaining scallops in foaming butter for one minute per side until golden.
Add chopped tomatoes and chervil to the warm white wine sauce.
Plate ravioli and seared scallops, top with greens, and finish with the cream sauce.