SCALLOP, POTATO AND BEAN RAGOUT
Provided by Florence Fabricant
Categories dinner, main course
Time 40m
Yield 4 servings
Number Of Ingredients 13
Steps:
- 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.
- 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.
- 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.
Nutrition Facts : @context http, Calories 217, UnsaturatedFat 1 gram, Carbohydrate 38 grams, Fat 2 grams, Fiber 7 grams, Protein 9 grams, SaturatedFat 1 gram, Sodium 735 milligrams, Sugar 4 grams, TransFat 0 grams
SCALLOP AND SOLE RAGOUT
Provided by Regina Schrambling
Categories dinner, main course
Time 20m
Yield 4 servings
Number Of Ingredients 13
Steps:
- Place the stock in a small saucepan and boil until it is reduced by two-thirds. Hold in a warm spot.
- Cut the sole across the fillet into strips about three-quarters of an inch across. Slice the scallops in half horizontally. Set aside.
- Cut the carrot, leek and celeriac into julienne strips about one inch by an eighth of an inch. Remove the stems from the mushrooms and thinly slice the caps.
- Over medium-low heat, place the butter and half the Vouvray in a wide, shallow saucepan with a thick bottom or a skillet. When the butter is melted, add the carrot, leek and celeriac and cook until they're al dente, about five minutes. Add the mushrooms and season lightly with salt and pepper to taste.
- Lay the sole strips over the vegetables and sprinkle with the remaining Vouvray and the fish stock. Season lightly again. Cover the pan and cook over medium heat for two minutes. Add the scallops and cook two minutes longer. The seafood should just turn white. Using a slotted spoon, transfer the fish and scallops to a warm plate. Add the cream and basil to the pan and boil vigorously until the sauce thickens. With the slotted spoon, remove the vegetables to the plate. Taste and season with salt, pepper and lemon juice to taste.
- Serve on large plates, arranging the fish, scallops and vegetables attractively, then spooning the sauce over.
SEA SCALLOPS WITH VEGETABLE RAGOûT
Steps:
- Melt 2 tablespoons butter with oil in heavy large pot over medium-low heat. Add onion and sauté until beginning to soften, about 6 minutes. Add garlic and sauté about 30 seconds. Increase heat to medium-high; add asparagus tips, sugar snap peas and thyme sprigs and sauté 2 minutes. Sprinkle with salt and pepper. Add vegetable broth and lemon juice, then lettuce and peas. Cover and cook until lettuce is wilted, stirring frequently, about 2 minutes. Whisk 1 tablespoon butter into ragout. Remove from heat.
- Sprinkle scallops with salt and pepper. Melt remaining 2 tablespoons butter in heavy large skillet over medium-high heat. Working in batches, add scallops to skillet and sear until brown and just opaque in center, about 2 minutes per side. Divide ragout among 4 bowls. Top with scallops, dividing equally. Garnish each with 1 lemon wedge.
GREEN BEAN & SCALLOPED POTATO CASSEROLE
This is a good way to doctor up a box of scalloped potatoes to make it your own. Add the green beans and you have a complete side dish that is yummy for your tummy!
Provided by Lois Hernandez @kitadez
Categories Side Casseroles
Number Of Ingredients 8
Steps:
- Heat oven to 400 degrees
- In a large mixing bowl, stir sauce mix (from the scalloped potatoes mix), half & half, butter, red pepper and paprika. Stir in the potatoes and green beans.
- Transfer to a casserole dish and bake uncovered for about 30 to 40 minutes or until the potatoes are tender.
SCALLOPED POTATOES SUPREME
Serve a supreme side in a little over 30 minutes by adding veggies and real cream to box potatoes.
Provided by Betty Crocker Kitchens
Categories Side Dish
Time 35m
Yield 8
Number Of Ingredients 7
Steps:
- Heat oven to 400°F.
- Stir Sauce Mix, boiling water, half-and-half, margarine and red pepper with whisk in 2-quart casserole. Stir in Potatoes and green beans.
- Bake uncovered about 30 minutes or until potatoes are tender. Sprinkle with paprika.
Nutrition Facts : Calories 120, Carbohydrate 16 g, Cholesterol 10 mg, Fat 1, Fiber 1 g, Protein 2 g, SaturatedFat 2 1/2 g, ServingSize 1 Serving, Sodium 400 mg, Sugar 2 g, TransFat 0 g
RED CHARD, POTATO AND WHITE BEAN RAGOUT
This comforting stew is infused with pink from the red chard. It makes a hearty meal, served with a salad and crusty bread.
Provided by Martha Rose Shulman
Time 2h
Yield Serves 4 to 6
Number Of Ingredients 12
Steps:
- Drain the beans and combine with 1 quart of fresh water in a casserole or Dutch oven. Bring to a simmer. Skim off any foam, then add the bouquet garni. Reduce the heat, cover and simmer 1 hour. Add 1 teaspoon salt.
- Meanwhile, stem and clean the red chard leaves in 2 changes of water. Rinse the stems and dice. Set aside. Cut the leaves in ribbons, or coarsely chop, and set aside.
- Heat the olive oil in a heavy nonstick skillet over medium heat and add the onion and chard stems. Cook, stirring often, until tender, about 5 minutes. Add the garlic and continue to cook, stirring, until the garlic is fragrant, about 1 minute. Add the potatoes and stir together, then transfer to pot with the beans. Bring back to a simmer, cover and simmer 30 minutes, or until the potatoes and beans are tender. Taste and adjust salt.
- Add the chard and thyme leaves to the pot, cover and simmer for 15 minutes. The chard should be very tender. Stir in freshly ground pepper to taste and the parsley. Taste, adjust seasonings and serve, passing the Parmesan to sprinkle on the top.
Nutrition Facts : @context http, Calories 234, UnsaturatedFat 4 grams, Carbohydrate 39 grams, Fat 5 grams, Fiber 8 grams, Protein 11 grams, SaturatedFat 1 gram, Sodium 466 milligrams, Sugar 3 grams
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