Celentano Jumbo Round Portobello Mushroom Ravioli with Sear Scallops Recipe
Indulge in rich Celentano Jumbo Round Portobello Mushroom Ravioli paired with seared scallops in a flavorful red wine reduction. Serves 4.
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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 Cup 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 Tablespoons Unsalted Butter
- Goat Cheese crumbled
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