Lobster-Filled Ravioli & Scallops

🥘 Ingredients

• black pepper
  1 tsp
• butter
  4 tbsp
• cooking oil
  2 tsp
• cream cheese
  2 tbsp
• garlic
  2 clove
• grape tomatoes
  4 oz
• green herb blend
  1 unit
• lobster ravioli
  9 oz
• salt
  1 tsp
• scallops
  6 oz
• seafood stock concentrate
  1 unit
• shallot
  1 unit
• sour cream
  2 tbsp

🍳 Cookware

• large pot
• large pan

1. 

   1

   Bring a large pot of salted water to a boil. Wash and dry produce. Halve, peel, and mince shallot . Peel and mince garlic . Halve grape tomatoes . Finely chop the green herb blend .

   shallot: 1 unit, garlic: 2 clove, grape tomatoes: 4 oz, green herb blend: 1 unit
2. 

   2

   Pat scallops dry with paper towels. Season with salt and black pepper . Heat a drizzle of cooking oil in a large pan over high heat. Add scallops to the hot pan, spread out in an even layer, and cook without stirring until opaque and cooked through, 2-3 minutes. Turn off heat, remove scallops, and set aside. Wipe out the pan.

   scallops: 6 oz, salt: 1 tsp, black pepper: 1 tsp, cooking oil: 2 tsp
3. 

   3

   Once the water is boiling, gently add lobster ravioli to the pot. Cook, stirring occasionally, until tender and floating to the top, 3-4 minutes. Reserve 1 cup of pasta cooking water, then drain.

   lobster ravioli: 9 oz
4. 

   4

   Melt butter in the pan used for scallops over medium-high heat. Add shallot, garlic, and tomatoes, season with salt and pepper, and cook until shallot is translucent and tomatoes are softened, 2-4 minutes. Add half the sherry vinegar and cook, stirring, until vinegar has mostly evaporated, 1-2 minutes.

   butter: 4 tbsp
5. 

   5

   Add cream cheese , seafood stock concentrate , and 1/4 cup reserved pasta cooking water to the pan. Bring to a simmer and cook until slightly thickened, 2-3 minutes. Remove from heat. Stir in sour cream and the remaining butter until melted and smooth. Gently stir in drained ravioli, scallops, and half the herbs. Season with salt and pepper.

   cream cheese: 2 tbsp, seafood stock concentrate: 1 unit, sour cream: 2 tbsp
6. 

   6

   Divide pasta between bowls. Garnish with remaining herbs and serve.