Scallop Ragout with Mushrooms

This scallop ragout recipe with chanterelle mushrooms is wonderful to serve to family and guests, and is super easy to prepare.

• Preparation Time: 15 mins
• Cooking Time: 30 mins
• Total Time: 45 mins
• Calories: 656 Calories

Ingredients

• 1 tablespoon lemon juice
• 2 tablespoons unsalted butter
• 1 cup vegetable broth
• 1 cup whipping cream
• 2 tablespoons chopped fresh flat-leaf parsley
• coarse salt and ground black pepper to taste
• 1 pound large sea scallops
• 1 medium shallot, finely chopped
• 6 large chanterelle mushrooms, quartered
• 2 strips applewood-smoked bacon, chopped
• 0.5 cup dry white wine
• 0.25 cup canola oil, divided
• 0.5 cup peeled and chopped celery root

Recipe Instructions

Step 1

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.

Step 2

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.

Step 3

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.

Step 4

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.