Ricotta and Gorgonzola Medaglioni, Scallop and Diavolo Lasagne

Ricotta and Gorgonzola Medaglioni, Scallop and Diavolo Lasagne
  • 4 servings
  • 0:15 Preparation
  • 0:15 Cooking
  • 0:30 Total Time


Add all
  • 300 g

    ricotta and gorgonzola medaglioni

  • moulin sea salt to taste

  • moulin peppercorns to taste

  • 200 g

    frozen jumbo scallops

  • robusto olive oil

  • 1/4 cup
    (60 mL)

    dry white wine

  • 0.750 cup
    (200 mL)

    diavolo sauce

  • 2 Tbsp.
    (30 mL)

    sun-dried tomato and basil butter

  • 283 g

    pre-washed baby spinach

  • 4

    small green onions, minced

  • 2

    garlic roast ham

  • shredded pasta cheese blend

  • shredded Parmesan

  • pitted whole black olives

  • 4


  • chopped flat leaf (italian) parsley for garnish


Cook medaglioni in boiling salted water for about 3 minutes.

Rinse under cold running, drain, and set aside.

Salt and pepper scallops. Heat Robusto olive oil in a skillet over medium-high heat and brown scallops, about 1 minute per side.

Remove scallops and deglaze pan with white wine.

Add Diavolo sauce and bring to a boil.

In another skillet, sauté spinach and green onions in sun-dried tomato and basil butter.

Reheat medaglioni in boiling water.

Make individual lasagne

In the centre of each plate, make a bed of spinach and green onions.

Lay a medaglioni on the bed, and cover with 1/4 slice of garlic roast ham.

Add 2 Tbsp. (30 mL) Diavolo sauce.

Stack on another medaglioni, then another 1/4 slice of garlic roast ham and finish with 3 or 4 scallops.

Top with shredded cheese blend and parmesan. Broil.

In front of the lasagne, arrange 1 Tbsp. (15 mL) of Diavolo sauce, 3 black olives and a sprig of rosemary.

Sprinkle the rim of the plate with chopped parsley.

Source: Metro

Wine and meal pairing

Fruity and light

Fruity and light
These light wines are characterised by their simple fruity aromas, the sensation of freshness they leave, and their unassuming structure. They must be consumed young.
Product categories: red wine, rosé wine.

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