Sweet Pea Ravioli with Pan Seared Scallops and Asparagus
Complimenting the natural sweetness of scallops, our sweet pea ravioli is perfect tossed in this light sauce featuring asparagus for added texture.
Sweet Pea Ravioli with Pan Seared Scallops and Asparagus
Serves 2
Prep:
Cook:
Ingredients:
1 10 oz bag sweet pea ravioli
½ lb scallops
¼ cup tomatoes, diced
15-20 asparagus stalks, woody bases discarded
4 tbsp butter, divided
2 tbsp lemon juice
1 clove garlic, minced
salt and pepper to taste
Serves 2
Prep:
Cook:
Ingredients:
1 10 oz bag sweet pea ravioli
½ lb scallops
¼ cup tomatoes, diced
15-20 asparagus stalks, woody bases discarded
4 tbsp butter, divided
2 tbsp lemon juice
1 clove garlic, minced
salt and pepper to taste
- 1. Bring a large pot of water to a boil.
- 2. Heat 2 tbsp butter, garlic, lemon juice and tomatoes in a skillet over medium heat and let simmer until all butter is melted.
- 3. Add asparagus and cook for 2-3 minutes, remove from heat and set aside.
- 4. Heat 2 tbsp butter over medium heat and raise to medium high after the butter is melted. Do not use a nonstick pan.
- 5. Season scallops with sea salt and place in the pan 1 1/2 minutes on each side. (If you have never done this before, we recommend that you watch Alton Brown's scallops episode of Good Eats).
- 6. When your water boils, add salt and drop your ravioli in (without thawing). Gently stir ravioli to keep from sticking. When they float they are done (3-6 minutes).