Scallop Ragout with Mushrooms recipe
All Recipes Seafood Shellfish Scallops
Ingredients
- ¼ cup canola oil, divided 6 large chanterelle mushrooms, quartered 2 strips applewood-smoked bacon, chopped ½ cup peeled and chopped celery root 1 medium shallot, finely chopped 1 cup vegetable broth 1 cup whipping cream ½ cup dry white wine 2 tablespoons unsalted butter 2 tablespoons chopped fresh flat-leaf parsley 1 tablespoon lemon juice coarse salt and ground black pepper to taste 1 pound large sea scallops
Nutrition Info
- 656.2 caloriescarbohydrate: 18.5 gcholesterol: 155.7 mgfat: 53.5 gfiber: 1.2 gprotein: 20.4 gsaturatedFat: 21.4 gservingSize: -sodium: 720.9 mgsugar: 2.2 gtransFat: : -unsaturatedFat: : -
Directions Scallop Ragout with Mushrooms
Directions
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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.
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.
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.
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.