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Scallop Ravioli with Seared Scallops and White Wine Sauce

Handmade pasta ravioli filled with scallop mousse, served with seared scallops, samphire, and a creamy tomato-herb white wine sauce.

DinnerSeafoodPastaScallopsSophisticated
Estimated Nutrition
Calories
778.1
kcal / serving
3112.4 kcal total
Carbs
45.6g
per serving
182.4 g total
Fat
55.7g
per serving
222.8 g total
Protein
24.7g
per serving
98.6 g total
Cook Time
60
minutes
Serves
4
people
Dietary
Vegetarian Vegan Dairy Free Gluten Free

Ingredients

Dairy
3
piece
Eggs
Medium, free-range
40
ml
Double Cream
For the mousse
1
piece
Egg
Lightly beaten for egg wash
50
g
Unsalted Butter
For scallops and greens
50
g
Unsalted Butter
For the sauce
200
ml
Double Cream
For the sauce
Fruits
1
piece
Lemon Juice
Juice only
GrainsCereals
250
g
00 Flour
Plus extra for dusting
50
g
Semolina
Liquids
200
ml
White Wine
200
ml
Fish Stock
NutsSeeds
1
tbsp
Chives
Chopped
1
clove
Garlic
Finely chopped
1
piece
Chervil
Picked; for sauce
Seafood
2
piece
Scallops
Cleaned, shells and coral removed; for the mousse
4
piece
Scallops
Cleaned; for searing
Vegetables
100
g
Samphire
100
g
Sea Purslane
2
piece
Shallots
Finely chopped
2
piece
Plum Tomatoes
Peeled, de-seeded and finely chopped

Method

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