Lobster-Filled Ravioli & Scallops
with Sherry Shallot Cream Sauce, Tomatoes & Herbs
Lobster-Filled Ravioli & Scallops
Tender ravioli and seared scallops come together in a silky sherry-shallot cream sauce, finished with juicy tomatoes and fresh herbs for an elegant seafood dinner.
Ingredients
For 2 servings
- 2 tablespoon Cream Cheese
- 2 clove Garlic
- 4 ounce Grape Tomatoes
- 1 unit Green Herb Blend
- 9 ounce Lobster Ravioli
- 10 ounce Scallops
- 1 unit Seafood Stock Concentrate
- 1 unit Shallot
- 5 teaspoon Sherry Vinegar
- 2 tablespoon Sour Cream
Additional Ingredients
- 2 tablespoon Butter
- 1 teaspoon Cooking Oil
- Pepper
- Salt
Italian
PDF
DifficultyEasy
Prep Time10m
Total Time30m
Calories610
Protein33g
Carbs58g
Fat28g
Tags:
Protein SmartLow Sugar
⚠️Allergens:
🥚Eggs🐟Fish🥛Milk🦐Shellfish🌾WheatSwaps and substitutions
For a dairy-free version, swap the cream cheese and sour cream for unsweetened plant-based alternatives with a similar tang. If shellfish is avoided, replace the scallops and lobster-filled pasta with a fish- or vegetable-filled alternative that fits your diet.
What to serve with it
Serve with a simple green salad, roasted asparagus, or sautéed greens to balance the rich seafood filling and creamy sauce. Warm crusty bread also works well for soaking up the extra sauce at the table.
