Celentano Jumbo Round Portobello Mushroom Ravioli with Sear Scallops Recipe

Ingredients

• 1 lb. Celentano Jumbo Round Portobello Mushroom Ravioli
• 1 Cup Dry Red Wine
• ½ Red Wine Vinegar
• 1 Tablespoon Shallot finely diced
• 12 oz. Unsalted Butter cubed
• 1 Cups Tri Color Quinoa
• 2 Cups Vegetable Stock
• 1 Bunch Tuscan Kale stems removed and sliced
• 3 Garlic Cloves peeled and chopped
• 2 lbs. U8 Scallops
• 4 Tablespoon Unsalted Butter
• Goat Cheese crumbled