Scallop Ravioli and Paprika Shrimp
30 MIN

Scallop Ravioli and Paprika Shrimp


    Scallop Ravioli

  • 4 large scallops, patted dry
  • 1/2 teaspoon (2.5 ml) freshly ground fennel seeds
  • 1/2 teaspoon (2.5 ml) lime juice
  • 1 teaspoon (5 ml) parsley, chopped
  • Salt and pepper
  • 4 egg rolls dough squares
  • Olive oil
  • 1 tablespoon (15 ml) butter

    Paprika Shrimp

  • 8 medium sized shrimp, shelled and deveined
  • 1 tablespoon (15 ml) paprika
  • Salt and pepper
  • 2 tablespoons (30 ml) olive oil
  • 1/4 cup (60 ml) white wine
  • Fresh chervil, for garnish
  • Thin lime wedges, for garnish


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.