Scallop Cassoulet

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Usually cassoulet is made with a combination of confit of duck or goose, sausages and beans. This cassoulet has teh 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 mins instead of 10 to 15 mins (as in recipe).

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  • 6

Ingredients

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

Preparation

Step 1

1. Preheat oven to 350F (180C).

2. Heat 1 tbsp (15ml) olive oil in a skillet over medium heat. add chorizon and saute for 1 min. Add onions and garlic and saute for 3 mins or until soft. Add squid and saute for 1 min. Add tomatoes, parsley, thyme and bay leaf and simmer gently for about 10 mins or until flavours are combined. Add beans and stock and cook another 10 mins or until beans are flavourful. Season well with salt and pepper. Transfer bean mixture into a 9 x 13 inch oven-proof baking dish.

3. Heat remaining 1 tbsp (15mL) olive oil in a nonstick skillet over high heat. Season scallops well with salt and pepper and fry for 1 min 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 mins 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 mins, then nestle scallops into mixture, top casserole with seasoned bread crumbs and bake another 10 to 15 mins (depending on size of scallops) or until beans are bubbling and scallops are cooked (juices will be white).

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