Patagonian Scallops served with Philadelphia Filo Beetroot Ravioli
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  • Prep time 30 '
  • Total time 50 '


  • 60 g cooked beetroot, finely chopped
  • 1 shallot, finely chopped
  • 80 g Philadelphia Original
  • 3 sheets filo pastry
  • 25 g butter, melted
  • A little egg wash
  • 200 g pack Patagonian scallops
  • 2 tbsp olive oil
  • 10 g butter
  • 1 leek, washed and finely shredded


  • Mix the beetroot, shallot and Philadelphia together. Season to taste.
  • Place one sheet of filo pastry on a flat surface. Lightly brush with melted butter and top with the second filo pastry sheet. Repeat with the third sheet. Cut out eight 6cm squares and spoon the Philadelphia beetroot mixture into the centre of four of the squares. Brush the edges with some egg and add the remaining filo squares as lids, sealing the edges firmly. Glaze with melted butter. Bake for about 10 mins at 190 ⁰C, gas mark 5 or until golden brown.
  • Meanwhile wash, dry and season the scallops. Heat half the oil and all the butter in a pan. Add the scallops and fry on a medium heat for about 3-4 minutes on each side.
  • Also heat half the remaining olive oil and a teaspoon of water in a separate pan. Add the leeks and cook for about 3 minutes or until they are tender. Season to taste.
  • Place the cooked filo raviolis on four starter plates and arrange the leeks, topped with scallops around the raviolis. Serve immediately.


Nutritional Information

Typical values Per recipe
Energy 4188.0 kj
Energy 1000.0 kcal
Fat 64.0 g
Carb 52.4 g
Protein 51.2 g
Saturated fat 28.0 g
Salt 3.6 g
Dietary fibre 6.8 g
Sugars 14.4 g