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Scallops roasted, cassoulet with pancetta and fresh parsley

Appetizers, Fish, Seafood & Shellfish

Sea scallops seared and then roasted in the oven, served with a white bean stew, cassoulet style, and flavored with pancetta and fresh thyme as well as cherry tomatoes.

Ingredients

Recipe for 4 persons

For the cassoulet

8 Unit(s)
Giant scallop (u10)
50 Gr
Pancetta
1 Can(s)
White beans (540ml)
1 Unit(s)
Red onion
1 Clove(s)
Garlic
1 Box(es)
Cherry tomatoes
8 Sprig(s)
Parsley
200 Ml
White wine
  • Olive oil
  • Salt and pepper
  • Butter

Preparation time: 30 min

Preheat your four at 400 °F

  • General preparation

    Remove the muscle from each scallop. Cut the pancetta into dice. Cut the cherry tomatoes in half. Cut red onion into cubes. Chop the garlic, parsley and thyme.

  • Cassoulet preparation

    In a casserole dish, drizzle some olive oil and cook the diced pancetta over high heat for 3 minutes. Add the red onion and cook for 2 minutes, until it softens. Stir in the chopped garlic and fresh thyme. Continue cooking for 2 minutes then add the beans and white wine. Cook over low heat for 5-8 minutes. Turn off the heat and add the chopped parsley and a knob of butter. Finish by adjusting seasoning with salt and pepper and add the cherry tomatoes.

  • Scallops preparation

    Season the scallops with salt. In a non-stick skillet, drizzle some vegetable oil and sear the scallops on one side over high heat. Cook for 2-3 minutes until the scallops are golden. Add a knob of butter to facilitate the coloration. Place the scallops on a baking sheet and set aside. Just before serving, finish cooking in the oven 2-3 minutes.

  • To serve
    In a small casserole dish or in a bowl, serve the cassoulet with 2 scallops on top.

For very tender scallops, avoid at all costs to cook too long time, if not, their texture becomes rubbery.

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