Lobster-Filled Ravioli & Scallops

🥘 Ingredients

• black pepper
  ½ tsp
• butter
  2 tbsp
• cooking oil
  2 tbsp
• cream cheese
  2 oz
• garlic
  2 cloves
• grape tomatoes
  1 c
• green herb blend
  2 tbsp
• lobster ravioli
  8 oz
• salt
  1 tsp
• scallops
  8 pieces
• seafood stock concentrate
  1 unit
• shallot
  1 unit
• sherry vinegar
  1 tbsp
• sour cream
  2 tbsp

🍳 Cookware

• large pot
• large pan

1. 

   1

   seafood stock concentrate sour cream green herb blend cream cheese lobster ravioli scallops garlic grape tomatoes shallot sherry vinegar salt black pepper cooking oil butter

   seafood stock concentrate: 1 unit, sour cream: 2 tbsp, green herb blend: 2 tbsp, cream cheese: 2 oz, lobster ravioli: 8 oz, scallops: 8 pieces, garlic: 2 cloves, grape tomatoes: 1 c, shallot: 1 unit, sherry vinegar: 1 tbsp, salt: 1 tsp, black pepper: ½ tsp, cooking oil: 2 tbsp, butter: 2 tbsp
2. 

   2

   Bring a large pot of salted water to a boil. Wash and dry all produce. Halve, peel, and finely mince shallot. Peel and mince garlic. Halve grape tomatoes. Finely chop green herb blend.
3. 

   3

   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 hot pan; spread out in an even layer and cook, without stirring, until opaque and cooked through ⏱️ 2-3 minutes . Turn off heat; remove from pan and set aside. Wipe out pan.
4. 

   4

   Once water is boiling, gently add lobster ravioli to pot. Cook, stirring occasionally, until tender and floating to the top ⏱️ 3-4 minutes . Reserve 1 cup pasta cooking water, then drain.
5. 

   5

   Melt 1 TBSP butter in pan used for scallops over medium-high heat. Stir in shallot, garlic, and tomatoes; season with salt and pepper. 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 .
6. 

   6

   Add cream cheese, seafood stock concentrate, and ¼ cup reserved pasta cooking water to pan with sauce. Bring to a simmer and cook until slightly thickened ⏱️ 2-3 minutes . Remove from heat. Stir in sour cream and 1 TBSP butter until melted and smooth. Gently stir in drained ravioli, scallops, and half the herbs. Season with salt and pepper. TIP: If needed, stir in more reserved cooking water a splash at a time until pasta is coated in a creamy sauce.
7. 7

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