Sea Scallops have to be in my top five for ‘favorite’ ocean fare. I love how sweet and tender they are, but most of all I love how easy and quick they are to prepare. It seems no matter what you pair them with they are elegant and sophisticated. So tonight I paired them with my won ton ravioli. Making my homemade ravioli on occasion is great, (and I will share them with you soon), but tonight I took my favorite shortcut.

Ricotta recipe…
1 cup whole milk ricotta cheese
1 garlic clove minced
1/2 teaspoon oregano (fresh if you have it)
1/4 teaspoon onion powder
salt and pepper to taste
1 egg yoke
1/4 cup of shredded Pecorino Romano cheese

12 won ton wrappers

Mix all the ingredients together, and set aside. Place the won ton wrappers one at a time on a clean dry surface. Spoon 1 tablespoon of the ricotta mixture onto the center of each won ton. Wet the edges of the won ton with egg whites or water. Bring the corners of the won tons to the center.

Won ton Ravioli…
Heat 2 Tbs of dill butter in saute pan over medium high heat. When butter is hot, add the wantons point side up until they start to brown on bottom. Turn heat down to medium and giggle pan to release the wantons. They should move easily. Carefully flip each ravioli and brown on other side. Remove from pan and set aside, but cover with lid or foil.

Sea Scallops…
10 sea scallops
1 clove of garlic minced
salt and pepper to taste

Once you remove the ravioli, add the garlic into the same saute pan you just removed the ravioli from. Saute for 1 minute. Dust the scallops with salt and pepper and add to hot butter. Cook for 2 minutes on each side, remove from pan and also set aside. Plate your ravioli and scallops and finish plate with remaining butter from the saute pan. Garnish with a sprinkle of parsley and some coarse black pepper. Delicious fare for any night!

I also serve a simple salad with this dish.

Enjoy!

Heidi