Name: Scallop Ragout with Mushrooms
Prep time: 15 min
Cook time: 15 min
Yield: 4
Ingredients: Canola oil, divided - ¼ cup; Large chanterelle mushrooms, quartered - 6; Applewood-smoked bacon, chopped - 2 strips; Peeled and chopped celery root - ½ cup; Shallot, finely chopped - 1 medium; Vegetable broth - 1 cup; Whipping cream - 1 cup; Dry white wine - ½ cup; Unsalted butter - 2 tablespoons; Chopped fresh flat-leaf parsley - 2 tablespoons; Lemon juice - 1 tablespoon; Coarse salt and ground black pepper to taste - 1 tablespoon; Large sea scallops - 1 pound

Ingredients for - Scallop Ragout with Mushrooms

1. Canola oil, divided ¼ cup

2. Large chanterelle mushrooms, quartered 6

3. Applewood-smoked bacon, chopped 2 strips

4. Peeled and chopped celery root ½ cup

5. Shallot, finely chopped 1 medium

6. Vegetable broth 1 cup

7. Whipping cream 1 cup

8. Dry white wine ½ cup

9. Unsalted butter 2 tablespoons

10. Chopped fresh flat-leaf parsley 2 tablespoons

11. Lemon juice 1 tablespoon

12. Coarse salt and ground black pepper to taste 1 tablespoon

13. Large sea scallops 1 pound

How to cook deliciously - Scallop Ragout with Mushrooms

1 . Stage

Heat 2 tablespoons oil in a large cast iron skillet over medium-high heat. Add mushrooms and cook, stirring occasionally, until browned, 5 to 7 minutes.

2 . Stage

Add bacon, celery root, and shallot to the skillet; cook until shallot is tender, about 5 minutes. Add broth, cream, and wine and bring to a boil. Reduce heat and simmer, uncovered, until liquid is reduced by half, 8 to 10 minutes.

3 . Stage

Whisk butter into the skillet until melted. Stir in parsley and lemon juice. Season with salt and pepper. Transfer mixture to a bowl and keep warm.

4 . Stage

Sprinkle scallops lightly with salt and pepper. Wipe out the cast iron skillet and place over medium-high heat. Add remaining oil. Add scallops to hot oil and cook until slightly browned, firm, and opaque, about 2 minutes per side. Serve scallops and ragout together.