Sea Scallop Ravioli Filling Food
SEARED SCALLOPS
For a seafood supper tonight, try Alton Brown's foolproof Seared Scallops recipe. The trick is to add a touch of butter to the pan for a golden sear.
Provided by Alton Brown
Categories main-dish
Time 8m
Yield 4 servings
Number Of Ingredients 5
Steps:
- Remove the small side muscle from the scallops, rinse with cold water and thoroughly pat dry.
- Add the butter and oil to a 12 to 14-inch saute pan on high heat. Salt and pepper the scallops. Once the fat begins to smoke, gently add the scallops, making sure they are not touching each other. Sear the scallops for 1 1/2 minutes on each side. The scallops should have a 1/4-inch golden crust on each side while still being translucent in the center. Serve immediately.
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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