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Ricotta and Gorgonzola Medaglioni, Scallop and Diavolo Lasagne https://www.metro.ca/userfiles/image/recipes/lasagne-ricotta-gorgonzola-petoncles-sauce-diavolo-4807.jpg PT15M PT15M PT30M
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 lasagneIn 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.
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300 g ricotta and gorgonzola medaglioni moulin sea salt to taste moulin peppercorn to taste 200 g frozen jumbo scallop 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 onion, minced 2 garlic roast ham shredded pasta cheese blend shredded Parmesan pitted whole black olive 4 rosemary chopped flat leaf (italian) parsley for garnish
Ricotta and Gorgonzola Medaglioni, Scallop and Diavolo Lasagne

Ricotta and Gorgonzola Medaglioni, Scallop and Diavolo Lasagne

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4
servings
0:15
Preparation
0:15
COOKING
0:30
TOTAL TIME

Imprimer ma sélection

Ingredients

Imprimer ma sélection
  • 300 g
    ricotta and gorgonzola medaglioni
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  • moulin sea salt to taste

  • moulin peppercorn to taste
  • 200 g
    frozen jumbo scallop
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    IRRESISTIBLES CANADIAN SCALLOPS

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  • robusto olive oil
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  • 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
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  • 4
    small green onion, minced
  • 2
    garlic roast ham
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    DELI SLICED,


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  • shredded pasta cheese blend

  • shredded Parmesan

  • pitted whole black olive
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  • 4
    rosemary

  • chopped flat leaf (italian) parsley for garnish
Imprimer ma sélection

Preparation

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

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Metro Richelieu inc. , its affiliated companies and affiliates are not responsible for any circumstance that should come up when using the suggested recipes. Each person using this site must check that each of the ingredients is allowed in his/her diet and is not part of his/her restricted foods.

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