Scallops, Open Ravioli with Wild Mushrooms Recipe

Ingredients

• 16 large scallops
• 1 tablespoon olive oil
• 1 tablespoon unsalted butter
• 1 garlic clove, minced
• 1 tablespoon chopped fresh thyme leaves
• Sea salt and freshly ground black pepper
• 8 fresh lasagna sheets
• 1 tablespoon vegetable oil
• 200g wild mushrooms, cleaned and sliced
• 2 tablespoons unsalted butter
• 1 tablespoon fresh chives, chopped

Instructions

1. Place the scallops in a bowl and season with salt and pepper. In a large frying pan, heat the olive oil and butter over medium-high heat. Add the garlic and thyme and stir for about 30 seconds. Add the scallops and cook until browned and just opaque in the center, about 2 minutes on each side. Remove from the heat and set aside.
2. Cook the lasagna sheets in boiling salted water. Drain them and cut them into square ravioli shape.
3. Meanwhile, heat the vegetable oil in a separate frying pan over medium-high heat. Add the sliced mushrooms and season with salt and pepper. Sauté until golden-brown, and then stir in the butter and chopped chives. Remove from the heat.
4. Place each ravioli onto a plate and top with the sautéed mushrooms. Add 2 scallops per person and serve hot.

Verdict

This dish features a buttery and garlicky scallop paired with a slightly sweet and earthy mushroom. Every bite is extraordinary, and the lasagna ravioli adds a new dimension of texture. A delectable dish that’s sure to impress!

Serving Suggestions

Garnish with sprigs of fresh thyme or finely grated Parmesan cheese to add another layer of taste. Serve this dish with a light spinach or mixed lettuce salad dressed in an olive oil and balsamic vinegar dressing for a well-balanced meal.