Scallop, Potato And Bean Ragout

Name: Scallop, Potato And Bean Ragout
Total time: 40 min
Yield: 4 servings
Ingredients: 1/2 tablespoon unsalted butter or cooking oil; 1 medium-size onion, finely chopped; 1 small sweet red pepper, cored, seeded and finely chopped; 2 large cloves garlic, minced; 2 ounces fresh mushrooms, sliced thin; 1/2 cup dry white wine; 1 cup hot vegetable stock or water; 1 teaspoon fresh thyme leaves; 1 pound new potatoes, peeled and sliced; 1 cup cooked cannellini beans; 1 pint Peconic or Nantucket Bay scallops; Salt and freshly ground black pepper; 1 tablespoon finely minced parsley

By Florence Fabricant

Total Time: 40 minutes
Rating: 3(7)
Comments: Read comments

Featured in: FOOD; Sweet Bay Scallops For Holiday Soirees

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Ingredients

Yield:4 servings

½tablespoon unsalted butter or cooking oil
1medium-size onion, finely chopped
1small sweet red pepper, cored, seeded and finely chopped
2large cloves garlic, minced
2ounces fresh mushrooms, sliced thin
½cup dry white wine
1cup hot vegetable stock or water
1teaspoon fresh thyme leaves
1pound new potatoes, peeled and sliced
1cup cooked cannellini beans
1pint Peconic or Nantucket Bay scallops
Salt and freshly ground black pepper
1tablespoon finely minced parsley

Ingredient Substitution Guide

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Preparation

Step 1
Heat the butter or oil in a heavy three-quart saucepan. Add the onion and sweet red pepper and saute over medium heat until tender. Stir in the garlic, cook another minute or so, then stir in the mushrooms. Stir for about a minute, then add the wine. Simmer gently for five minutes.
Step 2
Add the stock to the saucepan along with the thyme and the potatoes. Simmer, partly covered, about 15 minutes, until the potato slices are tender.
Step 3
Briefly rinse and drain the cannellini beans and add them. Simmer another five minutes, then add the scallops. Simmer about five minutes longer, until the scallops are just cooked. Season to taste with salt and pepper and serve, sprinkled with parsley.

Ratings

3 out of 5

7 user ratings

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Comments

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KEGS3 years ago

My family said I should cook this again. I used carrot instead of the red bell pepper. I had very new potatoes, as I had just dug them up out of my garden

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