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.

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Recipe Summary

prep:
15 mins
cook:
30 mins
total:
45 mins
Servings:
4
Yield:
4 servings
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Ingredients

4
Original recipe yields 4 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

Cook's Note:

Celery root is somewhat difficult to find. Check with your Whole Foods(R) store or local farmers market.

Nutrition Facts

656 calories; protein 20.4g; carbohydrates 18.5g; fat 53.5g; cholesterol 155.7mg; sodium 720.9mg. Full Nutrition
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