Scallop and Bacon Agnolotti with Spring Pea Puree, Fresh Peas, and Crispy Bacon

scallop and bacon agnolotti served over bright green spring peas and crispy bacon

Spring peas shine against fresh sea scallop and bacon agnolotti in this simple spring seafood dish.


  • 5 pieces Lilly’s Scallop and Bacon Agnolotti
  • 1/8 c. diced, cooked bacon
  • 1 c. fresh peas
  • 1/8 c. white wine
  • 1/8 c. vegetable stock
  • 1/4 shallot
  • Salt and pepper to taste
  • Shredded parmesan cheese (optional garnish)

How to Make It

  1. Blend peas (reserve 1/4 c. for plating), vegetable stock, white wine, and shallot until smooth.
  2. Brush plate with pea puree. Add remaining fresh peas and diced, cooked bacon to plate.
  3. Cook Scallop and Bacon Agnolotti. Toss in olive oil and arrange on plate.
  4. Serve topped with parmesan cheese (optional).

Servings: 2

Serve with fewer pieces as an appetizer or elevate the entree with the addition of fresh seared sea scallops.

Pairing suggestions:

  • Goat Cheese Agnolotti
  • Smoked Mozzarella and Arugula Ravioli (view product)
  • Carbonara Ravioli
  • Minted Lamb Agnolotti
  • Utica Greens Ravioli
  • Sweet Pea and Caramelized Onion Ravioli (view product)

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