Lobster Ravioli with Seared Scallops in Sherry Shallot Cream Sauce

This decadent seafood pasta combines tender lobster-filled ravioli with perfectly seared scallops, all draped in a luxurious sherry shallot cream sauce. The sauce gets its depth from sherry vinegar and a touch of cream cheese, while fresh grape tomatoes and a green herb blend add brightness and color.

Despite its elegant presentation, this dish comes together quickly-perfect for a special weeknight dinner or a romantic date night at home. The key is to sear the scallops until golden on the outside while keeping them tender inside, then let the ravioli soak up all that creamy, savory goodness.

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Ingredients

1 unit Seafood Stock ConcentrateView ingredient guideLike ingredientDislike ingredient

2 tablespoon Sour CreamView ingredient guideLike ingredientDislike ingredient

1 unit Green Herb BlendView ingredient guideLike ingredientDislike ingredient

2 tablespoon Cream CheeseView ingredient guideLike ingredientDislike ingredient

9 ounce Lobster RavioliView ingredient guideLike ingredientDislike ingredient

10 ounce ScallopsView ingredient guideLike ingredientDislike ingredient

2 clove GarlicView ingredient guideLike ingredientDislike ingredient

4 ounce Grape TomatoesView ingredient guideLike ingredientDislike ingredient

1 unit ShallotView ingredient guideLike ingredientDislike ingredient

5 teaspoon Sherry VinegarView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) SaltView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) Black PepperView ingredient guideLike ingredientDislike ingredient

1 teaspoon (tsp) Cooking OilView ingredient guideLike ingredientDislike ingredient

2 tablespoon (tbsp) ButterView ingredient guideLike ingredientDislike ingredient

Instructions

1. Bring a large pot of salted water to a boil. Cook the lobster ravioli according to package directions until al dente. Drain and set aside, reserving about 1/2 cup of pasta water.
2. While the ravioli cooks, pat the scallops dry with paper towels and season both sides with salt and pepper.
3. Heat 1 teaspoon of cooking oil in a large nonstick skillet over medium-high heat. Add the scallops in a single layer and sear for 2-3 minutes per side until golden brown and just cooked through. Transfer scallops to a plate and cover loosely to keep warm.
4. Reduce heat to medium. Add 1 tablespoon of butter to the same skillet. Add the minced shallot and garlic and cook for 1-2 minutes until softened and fragrant.
5. Stir in the sherry vinegar, scraping up any browned bits from the bottom of the pan. Add the seafood stock concentrate, cream cheese and sour cream, whisking until smooth and combined. Let the sauce simmer for 1-2 minutes until slightly thickened.
6. Add the cooked ravioli to the skillet and toss gently to coat in the sauce. If the sauce is too thick, add a splash of the reserved pasta water to reach desired consistency.
7. Halve the grape tomatoes and stir them into the ravioli along with half of the green herb blend. Cook for 1 minute just to warm the tomatoes.
8. Divide the ravioli and sauce between plates. Top with the seared scallops and sprinkle with the remaining green herb blend. Serve immediately.

Recipe Tips

FAQ

Can I use frozen scallops?

Yes, but thaw them completely in the refrigerator overnight and pat very dry before searing to avoid steaming.

What can I substitute for sherry vinegar?

Dry sherry or a mix of white wine vinegar and a pinch of sugar can work, though the flavor will be slightly different.

Can I make this dish ahead?

It’s best served fresh, but you can prep the shallot, garlic and tomatoes in advance. Cook the ravioli and scallops just before serving.