Ravioli And Scallops Fresco Food
RAVIOLI WITH SEAFOOD, SPINACH & MUSHROOMS IN GARLIC CREAM SAUCE
Four cheese ravioli cooked in garlic cream sauce with shrimp, scallops, spinach and shiitake mushrooms.
Provided by Lyuba Brooke
Categories dinner Main Course
Time 30m
Number Of Ingredients 14
Steps:
- Cook ravioli according to package instructions and set aside.
- In a large cooking pan, heat up oil and add chopped spinach and sliced mushrooms. Saute until spinach cooks down and add minced garlic, some salt and pepper. Saute until garlic is fragrant.
- Add broth, stir well.
- Add heavy cream, Worcestershire, pressed garlic, salt and pepper and stir well.
- Add shrimp and scallops. Cook until shrimp start to turn pink and flip shrimp and scallops.
- Add ravioli, carefully stir in and cook until shrimp is done.
- Stir in Parmigiano-Reggiano and cook for another minute.
- Serve right away.
Nutrition Facts : Calories 1077 kcal, Carbohydrate 66 g, Protein 47 g, Fat 71 g, SaturatedFat 40 g, Cholesterol 397 mg, Sodium 1867 mg, Fiber 6 g, Sugar 5 g, ServingSize 1 serving
BASIL PAN-SEARED SCALLOPS OVER PASTA
This dish is so easy to make, but tastes like you slaved away in the kitchen. When purchasing the scallops, be sure to look for a subtle pink or creme color. Stark white scallops have been soaked in water to add extra weight. Other pastas such as rotini, shells, or penne can be substituted for the farfalle. Makes an excellent main course, or add spinach or asparagus to turn it into a meal in itself. My pookie likes to have this dish served with antipasto of buffalo mozzarella, artichoke hearts, and fire roasted tomatoes.
Provided by Grace
Categories Seafood Shellfish Scallops
Time 35m
Yield 8
Number Of Ingredients 9
Steps:
- Bring a large pot of water to a boil. Cook pasta in boiling water for 8 to 10 minutes, or until al dente. Drain, rinse, and transfer to a large serving bowl.
- Meanwhile, place scallops in a large bowl. In a small bowl, mix together 1/4 cup olive oil, lemon juice, 1 teaspoon garlic, 1/2 teaspoon salt, and the black pepper. Pour mixture over scallops. Arrange scallops in a single layer in a large baking dish or plate. Sprinkle 1 tablespoon dried basil over scallops so that only one side is sparsely coated with basil.
- Heat a large skillet over medium-high, and melt one tablespoon of butter in the pan. Place 12 scallops basil-side down, and cook for about 3 to 4 minutes until dark golden brown. Turn scallops, and cook the other side. Cook the remaining 12 scallops the same way.
- In a small saucepan, melt remaining butter with 1/2 cup olive oil, 1 tablespoon basil, 1/2 teaspoon garlic, and 1/2 teaspoon salt.
- Toss pasta with butter and olive oil mixture. Divide pasta onto plates, and top with scallops.
Nutrition Facts : Calories 521.6 calories, Carbohydrate 45.8 g, Cholesterol 38 mg, Fat 30.5 g, Fiber 2.9 g, Protein 16.1 g, SaturatedFat 8.4 g, Sodium 453 mg, Sugar 1 g
SEA SCALLOP RAVIOLI FILLING
This is a great way to change up your favorite ravioli pasta. You can easily substitute white fish or cod for the filling but I find guests love the scallops! Stacey
Provided by Stacey Sweet
Categories European
Time 14m
Yield 4 serving(s)
Number Of Ingredients 5
Steps:
- Carefully poach scallops in boiling water for 2-4 minutes.
- Drain and pat dry with paper towels.
- Beat egg with ricotta and grated parmesan cheese.
- Gently add lemon peel.
- You may let the mixture rest for 30 minutes in the fridge to incorporate if you wish before you fill your ravioli.
Nutrition Facts : Calories 260.2, Fat 13.6, SaturatedFat 7.7, Cholesterol 120, Sodium 596.2, Carbohydrate 4.2, Sugar 0.4, Protein 29
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