Being that my background is Cuban, you know I am going to appreciate pretty much any bean dish. This scallop cassoulet is just what the doctor ordered, for winter that is. A cassoulet, however is quite new to me and comes by the way of my recent use of the New York Times Cooking app and the Gronda app. I have been learning about so many new foods and techniques through both apps and decided to make my own recipe up using a few other recipes as inspo. This meal is the perfect comfort meal to enjoy in the winter as it is warm and brothy, much like a soup. You are sure to enjoy this hearty dish and its complex flavors and textures.
Scallop Cassoulet
Ingredients
- 1 lb bag dry cassoulet beans, Rancho Gordo Cassoluet Beans
- 2 Tbsp olive oil
- 8 cups chicken stock
- 1/2 cup breadcrumbs
- 1/4 tsp sea salt
- 1 Tbsp olive oil
- 6 slices of thick-cut bacon, chopped
- 30 bay scallops
- 1 yellow onion, chopped
- 1 clove garlic, chopped
- ½ cup white wine
- 2 bay leaves
- 1 cup heavy cream
- 3 tablespoons flat leaf parsley, roughly chopped
- 3 Tbsp microgreens
- 1/2 cup radishes, thinly sliced
- Salt and pepper
Prepare
- First, in an InstantPot, add the cassoulet beans, 1 Tbsp olive oil, and 8 cups of chicken stock, set the function to beans/chilli and cook for 40 minutes.
- Next, preheat an oven to 350 degrees, in a parchment paper lined half sheet pan, toast 1/2 cup breadcrumbs with 1/4 tsp salt and bake for 12 minutes or until golden-brown. Remove from oven and set to the side.
- Bring a cast iron pan to medium-high heat, add the bacon slices and cook for 7-8 minutes, making sure to turn until all sides are crispy. Remove and set aside.
- Leave the remaining bacon grease in the pan, add scallops, and cook for 2-3 minutes per side, or until scallops are golden and seared on both sides. Remove and set aside.
- In the same skillet, using the hot oil from the bacon, add onions and garlic and saute for 4 minutes
- Deglaze pan with white wine, and add to beans with it’s stock, 2 bay leaves, and bring to a simmer in the InstantPot
- Cook for 12-15 minutes, or until stock has almost completely reduced.
- Add heavy cream, and bring to a simmer.
- Simmer for 4-5 minutes, then add parsley and stir.
- Season with salt and pepper, and remove bay leaves.
- Finally, serve the bean cassoluet with crumbled bacon and radish slices and scallops over the saucy beans, then sprinkle breadcrumbs over the top. Enjoy!
