Ingredients:
Ravioli: 20 ounces refrigerated cheese ravioli 2 eggs 1/3 cup milk 2 cups Italian breadcrumbs oil for frying 1/4 cup grated parmesan cheese 1 tablespoon chopped parsley marinara sauce for serving For the scallops: 8 ounces linguine noodles or other long noodles (gluten-free or legume pasta if desired) 1 pound sea scallops, thawed if frozen Kosher salt 2 tablespoons neutral oil For the sauce: 4 tablespoons salted butter Zest of 1 lemon 2 garlic cloves, minced 2 tablespoons chopped fresh herbs (tarragon, thyme, parsley, etc) ½ cup milk 1 handful baby greens (spinach or kale) ¼ teaspoon kosher salt, plus more to taste Fresh ground black pepper Grated Parmesan cheese, for the garnish (optional)
Instructions:
Ravioli: Line a sheet pan with parchment paper. Place the eggs and milk in a small bowl, and whisk until thoroughly combined. Place the breadcrumbs on a plate or in a shallow bowl. Dip each ravioli into the egg mixture, then roll into the breadcrumbs. Repeat the process with all of the raviolis. Place the raviolis in a single layer on the sheet pan. Heat 3 inches of oil in a deep pot to 350 degrees F. Add 6-8 ravioli to the pan, and fry for 3-4 minutes or until browned all over. Repeat the process with the remaining raviolis. Sprinkle with parmesan and parsley, and serve with marinara sauce for dipping. Scallop pasta with lemon & herbs: Thaw the scallops, if frozen (see above). Cook the pasta: Start a pot of well salted water to a boil. Boil the pasta until it is just al dente. Start tasting a few minutes before the package recommends: you want it to be tender but still a little firm on the inside; usually around 7 to 8 minutes. Drain the pasta. (If it finishes before the sauce, add it back to the pot with a drizzle of olive oil so it doesn’t stick.) Brine the scallops (10 minutes): Meanwhile, in a shallow dish, mix together 4 cups room temperature water and 2 tablespoons kosher salt. Place the scallops in the water and wait for 10 minutes. Sear the scallops: Remove the scallops and dry thoroughly. Lightly season with a several pinches kosher salt . Heat the oil in a large skillet over high heat. If using a medium skillet, cook the scallops in two batches. Once the oil is hot, add the scallops and cook without turning for 2 to 3 minutes, until an even brown crust clearly forms on bottom. Flip scallops with tongs. Cook additional 2 to 3 minutes on the other side, until a crust just forms on bottom and the center of the scallop is almost opaque. Remove the scallops from the skillet to a plate and turn off the heat. Make the sauce: Turn on the heat to low. Add the butter and allow it to melt. Add the lemon zest, minced garlic and chopped herbs. Scrape the bottom of the pan with a spatula to release flavor from any browned bits stuck to the pan. Cook 1 minute until fragrant, adjusting the heat so the garlic is just sizzling but so it doesn’t brown. Add the milk, pasta, kosher salt, and greens and return the heat to medium; cook until greens are wilted. Return the scallops to the pan and cook for a few seconds until just warm. Add lots of fresh ground black pepper. Taste and add additional salt if necessary. Serve with drizzle of olive oil and if desired, grated Parmesan cheese.
