All Kinds Of Weathervane Alaska Scallops Ravioli

The Duke Serves Scallops

Food Matters Article by: Ronald Holden


A former Bothell High basketball star, a former stock broker, one of the original investors in Ray’s Boathouse and the face of his Chowder House chain for the last 35 years, Duke has become the personification of sustainable seafood. So he goes to Westport, Wash., to check on the shrimp, and he goes to Alaska, making sure his scallops are hand-shucked on deck, frozen on board and packed in 5-pound boxes. – See more at:

All Kinds Of Weathervane Alaska Scallops Ravioli

Ravioli, the pillows of Italy, marries together with the pillows of the sea. It lays to rest any doubts of this not being the most amazing ravioli dish you’ve ever had. We have seen many a guest swoon over our seafood, but this particular recipe earns many an “Oh, My God” statement bordering on a revelation.

Serves one


7 large Alaska Weathervane Scallops

2 Tbsp Duke’s Ready Anytime

Seasoning (see below)

4 Tbsp extra virgin olive oil

7 fresh raviolis (use your favorite

stuffing–Duke’s uses pumpkin and

mascarpone stuffed)

2 Tbsp fresh tomatoes, diced

pinch Duke’s Superb Herb Blend

(see below)

pinch fresh organic basil leaves, stems

removed, diced small

1 tsp fresh garlic, diced small

6 Roasted Garlic Cloves (see below)

2 Tbsp white wine

¼ cup chilled Darigold butter


  • Prepare raviolis first, they take longer. Blanch raviolis in salted boiling water until they float, about 5 minutes (7 minutes for frozen). Drain and set aside.
  • Toss raviolis in a small amount of  olive oil to prevent them from sticking together.
  • Pat Scallops dry and sprinkle with Duke’s Ready Anytime Seasoning.
  • Heat 2 Tbsp olive oil on a flat griddle or sauté pan and sear Scallops on both sides until golden brown for approximately 3 minutes per side.
  • In a separate pan, heat remaining 2 Tbsp olive oil and sauté tomatoes, Duke’s Superb Herb Blend, basil, garlic and roasted garlic for 2 minutes.
  • Deglaze with white wine. Add cooked raviolis (for best results, raviolis should not sit longer than a minute before joining the sauce). Add butter and swirl until incorporated.
  • Create a circle of  raviolis on the plate and drizzle with sauce. Top each ravioli with one Scallop.

Duke’s Superb Herb Blend

Makes approximately 1 ½ cups.


  • Mix all ingredients well and store in an airtight container.

½ cup minced fresh organic rosemary ½ cup minced fresh organic thyme, stems removed

½ cup minced fresh organic oregano, stems removed


Duke’s Ready Anytime Seasoning   


  • Mix all ingredients well and store in an airtight container.

Makes approximately 3 cups.

1 cup Kosher salt

⅓ cup + 2 ½ tbsp lemon pepper

¼ cup pepper

¼ cup Creole seasoning

¼ cup granulated garlic

5 tsp dried oregano

5 tsp dried basil

5 tsp dried marjoram

5 tsp dried thyme

5 tsp dried rosemary

¼ cup sugar


Roasted Garlic Cloves 


  • Shell and peel 1 pound fresh garlic cloves. Make sure hard tops are cut off. There should be no dark spots.
  • Toss garlic in ¼ cup of extra virgin olive oil.
  • Place garlic in a small baking dish and completely cover so no air escapes.
  • Roast garlic until golden brown and cloves are soft to the touch.
  • Cool in refrigerator.

Tip from Chef “Wild” Bill:

  • Strain the oil off the garlic cloves, and the next time you are using a recipe that calls for garlic and olive oil, use this oil. It’s very flavorful, infused garlic olive oil, great for pasta dishes.
  • After cooling, place oil and roasted garlic in blender and make roasted garlic paste. It is great as a healthy spread. Or add to mayo and make roasted garlic mayo. I’ve even made roasted garlic mustard by adding to Dijon.



February 5, 2016