Sea Scallop Ravioli Filling - cooking recipe

Ingredients

12 ounces fresh sea scallops
1/4 lb ricotta cheese
1/4 lb grated parmesan cheese
1 large egg yolk
2 lemons, rind of, fresh grated

Preparation

Carefully poach scallops in boiling water for 2-4 minutes.
Drain and pat dry with paper towels.
Beat egg with ricotta and grated parmesan cheese.
Gently add lemon peel.
You may let the mixture rest for 30 minutes in the fridge to incorporate if you wish before you fill your ravioli.