Seared Scallop Ravioli with Rosemary Butter and Lemon Sauce
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Seared scallops and ricotta-manchego filling wrapped in wonton skins and boiled like ravioli, then tossed in a buttery rosemary-lemon sauce. Elegant, rich, and seafood-forward.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 8- 1 cup whole milk ricotta cheese
- 1/2 cup grated manchego cheese
- kosher salt and pepper
- 24 small wild caught scallops
- 2 tablespoons extra virgin olive oil
- 48 circle or square wonton wrappers
- 6 tablespoons salted butter
- 1 tablespoon chopped fresh rosemary plus more for serving
- 2 cloves garlic, minced or grated
- 1/4 cup white wine or chicken broth
- 1/4 cup fresh lemon juice
- pinch of crushed red pepper flakes
- 1 tablespoon chopped fresh chives
At a glance
PER SERVING · TIME 50M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 30m
- Cook
- 20m
- Sodium
- 488mg
- Total sugar
- 4g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 184mg
- Calcium
- 113mg
- Iron
- 0.57mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 30M
- SODIUM
- 488MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.