Photo: Dana DeVolk
Scallop ravioli with seared scallops and white wine sauce
18 ingredients
2 hr + 30 min
Serves 4
openrecipes
A celebration of scallops. Ravioli filled with a scallop mousse, served with a seared scallop and a creamy white wine sauce.
Estimated Nutrition (whole recipe, rough)
1131
Calories
67g
Protein
37g
Fat
124g
Carbs
Counts 13 of 15 ingredients — the other 2 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 13 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Salmon | 100g cooked | 208 |
| Butter | 1 tbsp (14g) | 102 |
| Shrimp | 100g cooked | 99 |
| Egg | 1 large egg (50g) | 78 |
| Cream | 1 tbsp (15ml) heavy | 51 |
| Onion | 1 medium (110g) | 44 |
| Plum | 1 medium (66g) | 30 |
| Wine | 2 tbsp cooking wine (30ml) | 25 |
| Tomato | 1 medium (123g) | 22 |
| Lemon | juice of 1 lemon (48ml) | 12 |
| Garlic | 1 clove (3g) | 4 |
| Chives | 1 tbsp (3g) | 1 |
| Semolina | not in our table | 0 |
| Purslane | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 250g/9oz ‘00’ flour, plus extra for dusting
- 50g/1¾oz semolina
- 3 medium free-range eggs
- 6 scallops
- 40ml/1½fl oz double cream
- 1 lemon
- 1 tbsp chopped chives
- 1 free-range egg
- 50g/1¾oz unsalted butter
- 100g/3½oz samphire
- 100g/3½oz sea purslane
- 50g/1¾oz unsalted butter
- 2 shallots
- 1 garlic
- 200ml/7fl oz white wine
- 200ml/7fl oz fish stock
- 200ml/7fl oz double cream
- 2 plum tomatoes
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By bbcfood ·
Recipe sourced from
openrecipes