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Scallop ravioli with seared scallops and white wine sauce
I found myself at the farmers market last spring staring at a bag of bay scallops so translucent they looked like frosted glass, and I realized I'd been buying the same kind for years without really tasting what I was getting. That batch changed everything — those little pearls cook in minutes and have this sweet, briny richness that even my husband noticed.
Ingredients
Method
- Pat the scallops very dry with paper towels. If they're wet, they'll steam instead of sear.
Nutrition
Notes
The ravioli part is where most recipes get complicated with layers of butter sauce or heavy creams, but I've found that a simple white wine reduction with just garlic, lemon juice, and a knob of butter does the job beautifully. The key is searing the scallops separately in a hot pan so they actually crust up instead of steaming in their own moisture.
I keep a bag of frozen scallops on hand specifically for this recipe because it comes together faster than ordering takeout, and I always double the sauce — there's nothing worse than running out while someone's still at the table reaching for more.
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