Seared Scallops & Acorn Squash Ravioli, Toasted Garilc-Sherry Be - WFSB 3 Connecticut


Seared Scallops & Acorn Squash Ravioli, Toasted Garilc-Sherry Bechamel

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As seen on Eyewitness News on Saturday morning, here is a recipe for seared scallops and acorn squash ravioli, toasted garilc-sherry bechamel, sake sambal gastrique, sun dried cranberries, crispy asparagus and frizzled onions.



  • 5 Large Scallops
  • 2-Tbs Olive Oil
  • Salt & Pepper to Taste


Heat a Medium-Sized Saute Pan, add Olive oil.  Season Scallops with Salt & Pepper, When the Oil is Hot, Sear the Scallops to Medium and Slightly Translucent.

Acorn Squash Ravioli


  • 5 Gyoza Dumpling Wrappers
  • 3 Oz poached and Pureed Acorn Squash
  • 1 tsp Maple Syrup
  • Hint of Cinnamon and Nutmeg
  • One Egg Beaten
  • Salt & Pepper to Taste


Lay out 5 Gyoza and Distribute the Pureed Squash in the Center. Brush the Outer Edge of the Gyoza with the Egg. Fold and Pinch Edges.

Toasted Garlic Sherry Bechamel


  • 1 tsp Minced Garlic
  • 1 tsp Melted Butter
  • ¼ Cup Sherry
  • ½ Cup Heavy Cream
  • 2 tsp Sun Dried Cranberries


Heat a Medium Sized Saute Pan, Heat Butter, add Minced Garlic and saute until golden Brown/Caramelized, add Heavy Cream and reduce by half, add Sun Dried Cranberries.

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