Scallop Ravioli with Seared Scallops and Butter Sauce

A tasty starter for Maia Dunphy on Celebrity MasterChef Ireland.


  • for the scallop ravioli with seared scallops:
  • 250 g/9 oz ‘00’ flour, plus extra for dusting
  • 50 g/1¾ oz semolina
  • 3 medium free-range eggs
  • 6 scallops, cleaned, removed from their shell and coral removed
  • 40 ml/1½fl oz double cream
  • 1 lemon, juice only
  • 1 tblsp chopped chives
  • 1 free-range egg, lightly beaten
  • 50 g/1¾ oz unsalted butter
  • 100 g/3½ oz samphire
  • for the sauce:
  • 50g /1¾ oz unsalted butter
  • 2 shallots, finely chopped
  • 1 garlic clove, finely chopped
  • 200 ml/7fl oz halal white wine
  • 200 ml/7fl oz fish stock
  • 200ml/7fl oz double cream
  • 2 plum tomatoes, peeled, de-seeded and finely chopped
  • 1 lemon
  • chives


  1. For the scallop ravioli with seared scallops, place the flour and eggs in a food
  2. processor and blend until it resembles fine breadcrumbs.
  3. Lightly flour a clean work surface. Remove the ingredients from the food processor and bring together to form a smooth dough. Wrap in cling film and place in the fridge for at least 20 minutes.
  4. Make a scallop mousse for the ravioli filling. Add two scallops and the cream to a food processor. Season with salt and freshly ground black pepper and add the lemon
  5. juice. Blend until smooth then stir in the chives. Set aside.
  6. Divide the rested pasta dough into four and pass through a pasta machine. Start with
  7. the pasta machine at its widest setting and pass the dough through the rollers. Do
  8. not fold but repeat this process, decreasing the roller setting down grade by grade
  9. with each pass, until you reach the thinnest setting. Roll out two sheets of pasta
  10. (approximately 12x25cm/5x10in).
  11. Lay the pasta sheets out on a work surface, dust with semolina and trim to form two
  12. equally sized rectangles. Any excess pasta can be wrapped in cling film and
  13. refrigerated for a few days or frozen for later use.
  14. Place a spoonful of the scallop mousse in one corner of the pasta sheet
  15. approximately 2½cm/1in from the edge. Repeat at 6cm/2½in intervals until you have
  16. 6 small mounds of mousse on the pasta sheet.
  17. Brush with egg around the edge of the mounds and lay the second pasta sheet on
  18. top. Use your fingers to gently press around the mounds to remove any excess air
  19. and help the pasta sheets adhere. Use a pastry cutter to cut out 6cm/2½in rounds of
  20. ravioli.
  21. For the sauce, heat a medium frying pan and add the butter. Once melted add the
  22. shallots and fry for 2-3 minutes. Add the garlic and cook for a further two minutes.
  23. Add the wine and stock, then bring to the boil. Cook until the volume of the liquid
  24. has reduced by half. Remove from the heat and stir through the cream.
  25. Place another frying pan over a medium heat and add a knob of butter. Once the
  26. butter has melted, add the samphire. Fry for 2-3 minutes, or until the samphire is
  27. tender.
  28. Fill a large saucepan with boiling, salted water. Place the ravioli in the water and
  29. cook over a medium heat for 2-3 minutes. Drain and set aside.
  30. Meanwhile, heat the remaining butter in a frying pan. Once the butter is foaming,
  31. add the remaining scallops and cook on each side for approximately a minute, or
  32. until golden-brown on both sides and just cooked through.
  33. Just before serving, add the tomato sauce.
  34. To serve, place the ravioli on serving plates along with a seared scallop each, scatter
  35. the samphire and finish with the cream sauce.


Equipment: food processor (to mix pasta dough), cling film, small food processor (for mousse), pasta machine, small pastry brush, 6 cm round pastry cutter, 2 frying pans, 1 large saucepan, large slotted spoon, wooden spoon and a few metal tasting spoons, long white plate to serve.


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