Scallops with mascarpone ravioli and onion puree

This recipe would make a fine appetizer for a festive dinner. The scallops are just sautéed and served with raviolis and an onion puree that brings relief to the dish. A Chablis Premier Cru Vaulorent would be a perfect partner.

List of ingredients

Serves six

18 scallops
Minced walnuts
Peeled grapes
Hazelnut oil

For the pasta :
300g flour
3 eggs
Olive oil

For the ravioli filling :
500g mascarpone
2 shallots
1 lemon

For the onion puree :
350g onions
Olive oil

Difficulty :
  • 3 sur 4
  • 3 sur 4

Sommelier’s tip

 Chablis Premier Cru Vaulorent

Scallops make for a choice dish that deserves an exceptional wine pairing. The sophisticated and subtle aromas of a Chablis Premier Cru Vaulorent would work wonders with the delicate flesh of the scallops. It would also make a perfect balance with the pronounced flavors of the onion purée.


For the pasta : Mix all the ingredients together to make a smooth, elastic dough. Wrap in film and set aside in the refrigerator.

For the ravioli filling : Finely chop the shallots. Squeeze the lemon and strain the juice. Mix the mascarpone with the shallots and then add the lemon juice and season.

For the onion puree : Finely chop the onions. Soften in a pan with a little olive oil. Blend and season.

Making the ravioli : Divide the pastry into two balls. Roll each one out to a thickness of 2mm and then brush both with water. On one half, mark 6cm circles. Place a small amount of filling in the center of each circle and then lay the other sheet on top. Seal the filling in with a 3cm cutter and then cut out the raviolis with the 6cm cutter.

For the scallops : Fry the scallops in some butter in a hot pan for 30 seconds on each side.

Assembly : Place a little onion puree in the center of the dish. Place the ravioli on top and then add a little powdered walnut and peeled grape. Arrange three scallops on one side and add a drizzle of hazelnut oil before serving.

Scallops with mascarpone ravioli and onion puree with Chablis Premier Cru

The author of this recipe

Recipe created by Pierre Lambinon, chef of the Py-r restaurant in Toulouse

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