Scallop Cassoulet

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Recipe by Lucy Waverman and originally published in the Early Summer 2010 issue of Food & Drink magazine.

Usually cassoulet is made with a combination of confit of duck or goose, sausages and beans. This cassoulet has the elemental ingredients but I used large scallops instead of all the meats. It is lighter, much quicker to make and delivers huge taste. Try to find U10 scallops, which are the largest-size ones. If you can only find the smaller ones bake cassoulet for about 5 to 10 minutes instead of 10 to 15 (as in recipe).


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Ingredients

  • 2 tbsp (25 mL) olive oil or duck fat
  • 1 chorizo sausage (about 7 oz/200 g), sliced
  • 1 cup (250 mL) chopped onions
  • 1 tbsp (15 mL) chopped garlic
  • 3 large squid, cut in 1/2-inch-thick (1-cm) rings
  • 2 cups (500 mL) chopped canned tomatoes
  • with their juices
  • 2 tbsp (25 mL) chopped parsley
  • 1 tsp (5 mL) chopped thyme
  • 1 bay leaf
  • 2 cans white kidney beans, 540 mL each,
  • drained and rinsed
  • 1 cup (250 mL) fish or chicken stock
  • Salt and freshly ground pepper
  • 12 large scallops, 2 to 3 oz (60 to 90 g) each
  • Topping
  • 3 tbsp (45 mL) olive oil or duck fat
  • 1 1/2 cups (375 mL) fresh bread crumbs
  • 3 tbsp (45 mL) chopped parsley

Preparation

Step 1

1. Preheat oven to 350°F (180°C). 2. Heat 1 tbsp (15 mL) olive oil in a skillet over medium heat. Add chorizo and sauté for 1 minute. Add onions and garlic and sauté for 3 minutes or until soft. Add squid and sauté for 1 minute. Add tomatoes, parsley, thyme and bay leaf and simmer gently for about 10 minutes or until flavours are combined. Add beans and stock and cook another 10 minutes or until beans are flavourful. Season well with salt and pepper. Transfer bean mixture into a 9 x 13 inch (23 x 32-cm) ovenproof baking dish (about 10 cups/2.5 L).

3. Heat remaining 1 tbsp (15 mL) olive oil in a nonstick skillet over high heat. Season scallops well with salt and pepper and fry for 1 minute per side or until lightly browned. Set aside.

4. Heat oil for topping in a skillet over medium heat. Add bread crumbs and stir together for 3 minutes or until crumbs are crisp. Add parsley and season with salt and pepper to taste. Set aside.

5. Place bean mixture in the oven and bake for 10 minutes, then nestle scallops into mixture, top casserole with seasoned bread crumbs and bake another 10 to 15 minutes (depending on size of scallops) or until beans are bubbling and scallops are cooked ( juices will be white).

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