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.
IngredientsRecipe for 4 persons
For the cassoulet
- Olive oil
- Salt and pepper
Preparation time: 30.00 min
Preheat your four at 400.00 °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 serveIn 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.