Sea Scallop Ravioli with Creamy Tomato Sauce

I will call this a meal of leftovers but it is so far from a meal of leftovers.

Really… how could sea scallops, fresh roasted tomato coulis and basil puree transformed into sweet and savory scallop ravioli be leftovers?  Nested on the coulis mixed with a bit of heavy whipping cream and chives and topped with a few more dollops of creamy coulis.  A QUICK and easy {leftover} dinner.

Working with wonton wrappers makes ravioli on a busy week night a reality!  I have used them in Butternut Squash Ravioli and Two Way Asian Shrimp Dumplings.  Super easy.

This dish also works very well with a lemon butter and chives topping.  In fact, that is how I served it night one…2 tablespoons of melted butter, 1 tablespoon of lemon juice and 1 teaspoon of lemon zest!

Both were fantastic so pick your favorite sauce!

Scallops by Jeremy Keith

Adapted from My Gourmet Connection.


1 12-ounce package wonton wrappers (48 wrappers)

1 lb sea scallops, divided

Zest and juice of 1 lemon, separated

2 egg yolks

1/4 cup dry breadcrumbs, unseasoned

1 tablespoon chopped fresh chives

1/2 teaspoon kosher salt

2 tablespoons heavy cream


Rinse the scallops in cold water and pat dry with paper towels and place them in bowl of a food processor.

Add 2 teaspoons of the lemon zest and 1-1/2 tablespoons of the lemon juice to the scallops in the food processor. Pulse 1 or 2 times to combine. Add the egg yolks, breadcrumbs, chopped chives, salt and 1 tablespoon of the heavy cream. Process the mixture until smooth.

Cover a flat work surface with wax paper, dust with flow and have a small bowl of water nearby to seal the ravioli.  Working with one wonton wrapper at a time, mound a half tablespoon filling in the center. Moisten the entire outer edge of the wrapper around the filling. Immediately top with another wrapper and press lightly to seal. Then, using the tines of a fork, crimp the edges all the way around and transfer the ravioli to a plate. Repeat with the remaining wrappers. Place a sheet of wax paper dusted with flour between each layer of finished ravioli. Cover with plastic wrap and refrigerate for about 20 minutes.

While the ravioli chills, bring a large pot of salted water to a boil and make the Tomato Coulis.

Tomato Coulis:

2 tablespoons extra virgin olive oil
3 cloves garlic, minced
1 1/2 pounds very ripe plum tomatoes, peeled, seeded and coarsely chopped
Salt and white pepper


In a saute pan, heat the olive oil and saute onion until softened, about 2 to 3 minutes. Add garlic and cook for 1 minute longer before adding the tomatoes. Stir well to combine, season with salt and pepper, and continue to cook until tomatoes have softened and most of the released liquid has evaporated.  NOTE:  I added two tablespoons of cream to the coulis for a creamy sauce.

Once the water has come to a rolling boil, reduce heat so that you have a gentle simmer (you do not want the ravioli to burst) cook 6 to 8 ravioli at a time for 3 minutes per batch.  Using a mesh scoop or slotted spoon, transfer cooked ravioli to individual plates and top with the Tomato Coulis.

Makes 4 generous servings

Linked to Food Trip Friday, Foodie Friday, Katie’s Cucina, Simply Sweet Home, Friday Potluck, Recipe Lion, Fun with Food Friday, Food on Friday


8 responses to “Sea Scallop Ravioli with Creamy Tomato Sauce

  1. Hi there! This recipe looks so delicious. I’ve really been enjoying your blog. I was curious, have you ever participated in a blog hop? We’d love it if you came and checked ours out today, the theme is favorite Winter Warm-Up recipes. I think this recipe above would be the perfect recipe to show off, our readers would love it! Anyway, it’s a great way to get some link love.

    You can find the hop here:

    Hope to see you there, take care,


  2. really looks delicious…thanks for sharing your recipe! i would love to try making that one of these days! have a great weekend! 🙂

  3. I love italian food and this ravioli is so mouth-watering.. I can almost taste it, awesome! 🙂

  4. This recipe looks absolutely delicious as well as beautiful. I’ve been searching long and hard for gluten free recipes because I haven’t wanted to attempt to make my own. Now that I’ve seen your Sea Scallop Ravioli…I might just have to venture out and try to make my own gluten free wontons so I can make it!

  5. Hi there!

    Thank you so much for participating in our Blog Hop last week! We plan to feature all those that participated in an upcoming newsletter. Also be sure to stop by next month for the next Blog Hop on the 18th.

    Thanks again, looking forward to continued reading of your blog.


  6. amy

    What a wonderful flavor combination! You’ve got everything I love in this recipe. 🙂 Thanks for sharing.


  7. Oh my goodness! That looks really good. Fresh and delicious! 🙂 I want some, please! 🙂 Now I am really hungry. Late FTF visit.

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