Scallop ravioli with seared scallops and white wine sauce

A celebration of scallops. Ravioli filled with a scallop mousse, served with a seared scallop and a creamy white wine sauce.

Equipment and preparation: For this recipe you will need a pasta machine.

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For the scallop ravioli with seared scallops

  • 250g/9oz ‘00’ flour, plus extra for dusting
  • 50g/1¾oz semolina
  • 3 medium free-range eggs
  • 6 scallops, cleaned, removed from their shell and coral removed
  • 40ml/1½fl oz double cream
  • 1 lemon, juice only
  • 1 tbsp chopped chives
  • 1 free-range egg, lightly beaten
  • 50g/1¾oz unsalted butter
  • 100g/3½oz samphire
  • 100g/3½oz sea purslane

For the white wine sauce