Scallop, Potato And Bean Ragout
- Total Time
- 40 minutes
- Rating
- Comments
- Read comments
Ingredients
- 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
Nutritional analysis per serving (4 servings)
218 calories; 2 grams fat; 1 gram saturated fat; 0 grams trans fat; 0 grams monounsaturated fat; 0 grams polyunsaturated fat; 38 grams carbohydrates; 7 grams dietary fiber; 4 grams sugars; 9 grams protein; 737 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
Powered by
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.
Private Notes
Advertisement
Comments
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