Scallop, Potato And Bean Ragout Recipe

Name: Scallop, Potato And Bean Ragout
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/2 tablespoon unsalted butter or cooking oil; 1 medium-size onion, finely chopped; 1 small sweet red pepper, cored, seeded and finely chopped; 2 large cloves garlic, minced; 2 ounces fresh mushrooms, sliced thin; 1/2 cup dry white wine; 1 cup hot vegetable stock or water; 1 teaspoon fresh thyme leaves; 1 pound new potatoes, peeled and sliced; 1 cup cooked cannellini beans; 1 pint Peconic or Nantucket Bay scallops; Salt and freshly ground black pepper; 1 tablespoon finely minced parsley

Servings: persons

1/2 tablespoon unsalted butter or cooking oil
1 medium-size onion, finely chopped
1 small sweet red pepper, cored, seeded and finely chopped
2 large cloves garlic, minced
2 ounces fresh mushrooms, sliced thin
1/2 cup dry white wine
1 cup hot vegetable stock or water
1 teaspoon fresh thyme leaves
1 pound new potatoes, peeled and sliced
1 cup cooked cannellini beans
1 pint Peconic or Nantucket Bay scallops
Salt and freshly ground black pepper
1 tablespoon finely minced parsley

1
Heat the butter or oil in a heavy three-quart saucepan.
2
Add the onion and sweet red pepper and saute over medium heat until tender.
3
Stir in the garlic, cook another minute or so, then stir in the mushrooms.
4
Stir for about a minute, then add the wine.
5
Simmer gently for five minutes.
6
Add the stock to the saucepan along with the thyme and the potatoes.
7
Simmer, partly covered, about 15 minutes, until the potato slices are tender.
8
Briefly rinse and drain the cannellini beans and add them.
9
Simmer another five minutes, then add the scallops.
10
Simmer about five minutes longer, until the scallops are just cooked.
11
Season to taste with salt and pepper and serve, sprinkled with parsley.

275

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 1/2 tablespoon unsalted butter or cooking oil, 1 medium-size onion, finely chopped, 1 small sweet red pepper, cored, seeded and finely chopped, 2 large cloves garlic, minced, and more.

Yes, Scallop, Potato And Bean Ragout falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Scallop, Potato And Bean Ragout

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions