Sea Scallops And Shrimp On A Bed Of Spinach Ravioli Recipe

Cook ravioli

Bring a large pot of water to a rolling boil. Add 1 tablespoon of salt. Gently add 12 spinach ravioli and cook according to package instructions (usually 3–4 minutes for fresh, 4–6 for refrigerated). Stir gently to prevent sticking. When al dente, reserve 1/2 cup of the pasta cooking water, then drain the ravioli and set aside on a warm plate.

If using baby spinach as a fresh bed, toss 2 cups baby spinach with a light drizzle (about 1 tsp) of extra-virgin olive oil and a pinch of salt; set aside so it lightly wilts under warm ravioli when plated.

Prepare squash

Slice 1 yellow summer squash and 1 zucchini lengthwise into 1/4-inch thick planks. Pat dry with a paper towel. Toss slices with 1 tablespoon olive oil, 1 teaspoon salt, and 1/2 teaspoon freshly ground black pepper.

Grill

Heat a grill pan or outdoor grill to medium-high heat. Grill squash and zucchini slices 2–3 minutes per side until marked and slightly softened but still with some bite. Remove and set on a plate. Keep warm.

Prepare seafood

Pat 10 scallops and 8 shrimp very dry with paper towels. Season both sides lightly with 1 teaspoon kosher salt and 1 teaspoon freshly ground black pepper distributed between them (about 3/4 tsp to scallops, 1/4 tsp to shrimp).

Sear scallops

Heat a large heavy skillet (preferably cast iron) over medium-high heat until very hot. Add 2 tablespoons olive oil. When oil shimmers, place scallops flat-side down, spaced apart. Sear without moving 1.5–2 minutes until a golden crust forms, then flip and cook another 1–1.5 minutes until just cooked through. Remove scallops to a warm plate.

Cook shrimp

In the same skillet (add a small splash of oil if needed), add shrimp and cook 1.5–2 minutes per side until opaque and just curled. Remove and keep warm with scallops.

Sauté aromatics

Using the skillet with fond from seafood, reduce heat to medium and add 2 tablespoons unsalted butter. Once melted, add 1 finely minced shallot and sauté 1–2 minutes until translucent. Add 2 minced garlic cloves and cook 30 seconds, stirring so garlic doesn't burn.

Deglaze & reduce

Pour in 1 cup dry white wine to deglaze the pan, scraping up browned bits. Increase heat to medium-high and simmer until the wine reduces by about two-thirds, roughly 6–8 minutes (you should have a slightly syrupy liquid).

Finish sauce

Lower heat to medium-low and stir in 3 tablespoons heavy cream and 2 tablespoons grated Parmesan. Simmer gently 1–2 minutes to thicken. Add 1 teaspoon fresh lemon juice, 1/2 teaspoon salt, and 1/2 teaspoon black pepper. If sauce is too thick, stir in up to 1/4 cup reserved pasta cooking water a tablespoon at a time to reach a silky consistency. Stir in 1 tablespoon chopped fresh parsley. Taste and adjust seasoning.

Plate the dish by placing a small handful of the olive-oil-dressed baby spinach (if using) in the center of four plates to form a bed. Arrange 3 spinach ravioli per plate atop the greens (for 4 servings this is 3 each; see servings).

Spoon a few tablespoons of warm white wine cream sauce over and around the ravioli (reserve some sauce). Place 2–3 grilled squash/zucchini slices per plate alongside ravioli.

Top each plate with 2–3 seared scallops and 2 shrimp, arranging them attractively. Spoon remaining sauce over seafood and ravioli so each plate has a glossy coating.

Finish with a light drizzle (about 1 tsp) of extra-virgin olive oil, a sprinkle of chopped parsley or microgreens, and a lemon wedge on the side. Serve immediately.