Scallop Ravioli and Paprika Shrimp
Scallop Ravioli and Paprika Shrimp
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Scallop Ravioli and Paprika Shrimp

30 MIN


Scallop Ravioli

Paprika Shrimp


Scallop Ravioli

  1. Cut the scallops into chunks. In a bowl, combine them with the fennel seeds, lime juice and parsley. Season with salt and pepper.
  2. Place about 45 ml (3 tablespoons) of that mixture in the centre of two dough squares, moisten the edges with a little water and cover with the two other squares. Press to seal the edges.
  3. For a nicer presentation, cut the edges with a fluted pastry wheel.
  4. Place the ravioli in a large pot of salted boiling water. Cook for 3 to 4 minutes at medium boil. Drain and place on a plate.
  5. Lightly brush with olive oil.

Paprika Shrimp

  1. In a bowl, combine the shrimp and paprika. Season with salt and pepper.
  2. In a skillet, sauté the shrimp in the oil for about 2 minutes over high heat.
  3. Deglaze with the wine. Remove from the heat.
  4. Meanwhile, cook the ravioli in the butter for about 1 minute per side.


  1. Place the ravioli in the centre of the plate and top with the shrimp. Drizzle with the cooking juices. Garnish with chervil and lime.

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Recipes with the "Healthy Pick" stamp have been evaluated by a registered dietitian member of the Ordre professionnel des diététistes du Québec.