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Home > Restaurants > Recipes > Seafood Agnolotti With Scallops, Lobster, and Shrimp in a Lemon-Mascarpone Sauce

Seafood Agnolotti With Scallops, Lobster, and Shrimp in a Lemon-Mascarpone Sauce

Provided by: Chef Laurent Tourondel

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Pasta dough
1½ cups “00” flour
2 tsp. salt
1 whole egg
3 egg yolks
1 tsp. olive oil

Seafood filling
1 tbs. olive oil
½ Spanish onion, finely diced
1 celery stalk, finely diced
½ carrot, finely diced
1 tsp. salt
¼ tsp. pepper
8 oz. shrimp
3 oz. scallops
2 oz. heavy cream

Seafood in a lemon-mascarpone sauce
½ cup white wine
1 cup heavy cream
24 Nantucket Bay scallops
24 rock shrimp
2 lbs. lobster meat, chopped into large chunks
1 cup mascarpone
4 tbs. butter
½ cup kale, blanched and chopped
2 lemons, zested and juiced
½ cup Parmesan, freshly grated


Pasta dough: On a wood board or in a large bowl, combine the flour and salt; form a well in the center. Whisk together the whole egg, egg yolks, and olive oil, and put in the middle of the flour well. With a fork, slowly incorporate the flour into the egg mixture. Once all the flour is incorporated, knead by hand for 10 minutes; if the dough is dry and crumbly, add 1 tablespoon of water at a time (but no more than 3) until the dough forms a tight ball. Wrap in plastic and store overnight or at least 1 hour.

Unwrap the pasta and run it through the pasta-maker, folding each sheet over on itself before rolling it through each setting twice, until reaching the thinnest setting. As the sheet of pasta comes off the pasta-maker, lay it on a floured board and cut it into 3-by-12-inch rectangular sheets. Sprinkle flour lightly on each cut sheet and continue stacking sheets on top of each other. Cover with plastic wrap to protect the pasta from drying.

Seafood agnolotti: In a medium-size sauté pan, heat the olive oil on low heat. Add the onion, celery, and carrot and slowly cook about 20 minutes, until the vegetables are very soft. Season with salt and pepper and cool. Place the shrimp, scallops, and cream in a food processor and blend for 3 minutes, until smooth. Transfer to a mixing bowl and stir in the sautéed vegetables. Season with salt and pepper and spoon into a piping bag.

Pull one sheet of pasta off the top of the stack. With a ½-inch nozzle, pipe a straight line of the seafood filling lengthwise on the pasta sheet about 1 inch from the edge closest to you. Fold the edge closest to you over the filling with a slight overlap, then press firmly to seal. Continue to roll to hide the seam, leaving about ¼ inch of pasta on the top. Use the tips of your fingers to press the tube of pasta into equal-size sections about 1 inch in length, creating a seal between pockets of filling. Use a wheeled pasta cutter or a sharp knife to cut between each piece. Store in the freezer to prevent the dough from getting soggy from the filling.

Cooking the agnolotti: Bring a large pot of salted water to a boil. Place a pasta strainer inside the pot. In a large-size sauté pan, bring the wine to a boil and cook for 2 to 3 minutes, then add the heavy cream and return to a boil. Add the scallops, shrimp, and lobster and cook about 4 to 5 minutes, until the seafood is done. Stir in the mascarpone and butter. Add the kale, and lemon zest and juice to taste, and remove from the heat. Cook the agnolotti in the boiling water until al dente, about 3 to 5 minutes. Transfer the pasta to the sauce, finish with Parmesan, and toss to coat. Season with salt and pepper. Arrange the pasta on the plate and garnish with a small amount of remaining lemon zest.

(Published 2015)