Sea Scallops with Vegetable Ragout Recipe

Name: Sea Scallops with Vegetable Ragout
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 5 tablespoons butter; 2 tablespoons olive oil; 1 large sweet onion (such as Vidalia or Maui), halved, thickly sliced crosswise; 4 garlic cloves, minced; 24 2-inch-long asparagus tips; 4 ounces sugar snap peas, strings removed; 6 fresh thyme sprigs; 1/3 cup canned vegetable broth; 1 tablespoon fresh lemon juice; 1 heart of romaine lettuce, sliced crosswise into 1-inch strips; 1 cup frozen peas, thawed; 20 sea scallops, side muscles trimmed; 4 lemon wedges

Servings: persons

5 tablespoons butter
2 tablespoons olive oil
1 large sweet onion (such as Vidalia or Maui), halved, thickly sliced crosswise
4 garlic cloves, minced
24 2-inch-long asparagus tips
4 ounces sugar snap peas, strings removed
6 fresh thyme sprigs
1/3 cup canned vegetable broth
1 tablespoon fresh lemon juice
1 heart of romaine lettuce, sliced crosswise into 1-inch strips
1 cup frozen peas, thawed
20 sea scallops, side muscles trimmed
4 lemon wedges

1
Melt 2 tablespoons butter with oil in heavy large pot over medium-low heat.
2
Add onion and saute until beginning to soften, about 6 minutes.
3
Add garlic and saute about 30 seconds.
4
Increase heat to medium-high; add asparagus tips, sugar snap peas and thyme sprigs and saute 2 minutes.
5
Sprinkle with salt and pepper.
6
Add vegetable broth and lemon juice, then lettuce and peas.
7
Cover and cook until lettuce is wilted, stirring frequently, about 2 minutes.
8
Whisk 1 tablespoon butter into ragout.
9
Remove from heat.
10
Sprinkle scallops with salt and pepper.
11
Melt remaining 2 tablespoons butter in heavy large skillet over medium-high heat.
12
Working in batches, add scallops to skillet and sear until brown and just opaque in center, about 2 minutes per side.
13
Divide ragout among 4 bowls.
14
Top with scallops, dividing equally.
15
Garnish each with 1 lemon wedge.

816

kcal

Calories

Fat

144

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

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

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

You need 13 ingredients. The key ingredients include: 5 tablespoons butter, 2 tablespoons olive oil, 1 large sweet onion (such as Vidalia or Maui), halved, thickly sliced crosswise, 4 garlic cloves, minced, and more.

Yes, Sea Scallops with Vegetable 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.

Sea Scallops with Vegetable Ragout

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