Saint JeanOur recipes


Ravioles du Dauphiné
Semi-cooked scallops, sweet garlic broth with saffron

Cooking time
10 mn
pictogram-tips.1be8ce0b.gif Tips

You can make this recipe with chicken stock instead of water


  • 1.1Lb Saint Jean Ravioles
  • 15 scallops
  • 2 shallots
  • 6.7 oz cream
  • 10.5 oz oyster mushrooms
  • 6 garlic gloves
  • 5 oz white wine
  • 1/2 bunch of parsley
  • 8 saffron stands
  • 5 oz water



  • Wash and chop the oyster mushrooms and parsley. Peel and chop the shallots.
  • Peel the garlic.
  • Put the garlic in cold water and bring to the boil. Drain, rinse and repeat three times.


  • Cook the garlic in the white wine in a covered pan over low heat.
  • Add the cream, water and saffron and cook for 5-10 min.

Scallops and Ravioles:

  • Cut the scallops in half. Sweat the shallots and then the oyster mushrooms. Season, add the parsley.
  • Poach the ravioles in simmering water for 1 minute.
  • Drain the ravioles with a skimmer (ravioles are delicate, don’t use a colander). Then, arrange immediately on the plates.


  • Place five 1⁄2 scallops on each plate. Garnish with the oyster mushrooms.
  • Generously cover with the boiling sauce to cook the scallops.


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