Description
This scallop ragout recipe with chanterelle mushrooms is wonderful to serve to family and guests. They will think you worked all day, but this dish is easy to prepare. Serve on a bed of grits.
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
Instructions
- 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.
Prep Time: 15 mins
Cook Time: 30 mins
Total Time: 45 mins
Servings: 4