Seared Sea Scallop & Winter Squash Ravioli
Ingredients
- 4ea U10 Scallop
- 5ea Butternut Ravioli
- 1cup Sliced Shiitake Mushroom
- ¼ cup Diced Red Onion
- ¼ cup Dried Cranberry
- 1 tsp Chopped Garlic
- ¼ cup Chopped Parsley
- ½ cup Baby Arugula
- ¼ cup Shaved Parmesan
- ½ oz Oil Blend
- 1oz Extra Virgin Olive Oil
- ½ oz Truffle Oil
- Kosher Salt to taste
- Fresh Ground Black Pepper to taste
Method
Bring your sauté pan up to high heat and add
oil blend. Season
scallops with
salt and
fresh ground black pepper. Carefully place scallops in oil and sear for 2 minutes on both sides. Remove scallops.
Add
shiitake mushroom and
red onion, Sauté for 2 minutes. Add
garlic and
dried cranberry, Sauté for another 2 minutes. Add
parsley and cooked
butternut ravioli along with your seared scallops, Toss in pan with
extra virgin olive oil, salt, fresh ground black pepper and transfer to serving plate.
In a bowl, toss together
baby arugula,
shaved parmesan cheese, salt, pepper and
truffle oil. Place over scallops and ravioli, and serve.
Tips
*It is important to use a hot pan. If the pan is not hot, the scallops will stick and you won’t get a golden brown sear.
*You don’t want one ingredient over powering the next ingredient with this dish, so keep it simple and light. High quality ingredients will speak for themselves.
*Do not add too much pepper to your arugula and shaved parmesan salad. Arugula has a very peppery flavor to begin with, you don’t want the pepper to overwhelm the salad and take over.
