Scallop Ragout with Mushrooms
Recipe information
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Cooking:
15 min.
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Servings per container:
4
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Source:

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.