Photo: Gregor Moser
Shellfish tortellini with scallops, caviar and chives
23 ingredients
1 hr + 30 min
Serves 4
openrecipes
These delicate little seafood pasta parcels garnished with smoked herring roe make a luxurious starter.
Estimated Nutrition (whole recipe, rough)
1245
Calories
55g
Protein
39g
Fat
162g
Carbs
Counts 16 of 17 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 16 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Pasta | 1 cup cooked (140g) | 220 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Butter | 1 tbsp (14g) | 102 |
| Shrimp | 100g cooked | 99 |
| Egg | 1 large egg (50g) | 78 |
| Cream | 1 tbsp (15ml) heavy | 51 |
| Onion | 1 medium (110g) | 44 |
| Wine | 2 tbsp cooking wine (30ml) | 25 |
| Tomato | 1 medium (123g) | 22 |
| Lemon | juice of 1 lemon (48ml) | 12 |
| Chili | 1 tsp (2.7g) | 8 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Vinegar | 1 tbsp (15ml) distilled | 3 |
| Chives | 1 tbsp (3g) | 1 |
| Salt | 1 tsp (6g) | 0 |
| Caviar | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 285g/10oz pasta flour
- 255g/9oz free-range egg yolks
- 200g/7oz cooked white crab
- 100g/3½oz scallops
- 4 raw king prawns
- 2 free-range egg whites
- 3 tbsp double cream
- pinch cayenne pepper
- 1 tsp lemon juice
- pinch salt
- 20ml/1fl oz white wine vinegar
- 60ml/2fl oz dry white wine
- 2 small shallots
- 75g/3oz unsalted butter
- 4 large tomatoes
- 2 tsp finely chopped fresh chives
- squeeze lemon juice
- 12 scallops
- and freshly ground saltblack pepper
- 1 tbsp olive oil
- 1 tsp unsalted butter
- squeeze lemon juice
- 4 tsp Avruga caviar
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By bbcfood ·
Recipe sourced from
openrecipes