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.
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hager osama
[email protected]This recipe is way too expensive for me. I'll have to pass.
natasha carter
[email protected]I'm not a big fan of seafood, but this recipe sounds interesting. I might give it a try.
Turyasingura Cogan
[email protected]This recipe is very similar to one my grandmother used to make. I can't wait to try it!
Seven Stars
[email protected]I'm allergic to shellfish. Is there a substitute I can use?
Md Eyamin Husain
[email protected]This recipe sounds complicated.
Jake Coondog
[email protected]I'm not sure about this recipe.
Umair Faiz
[email protected]This looks delicious!
MD RAFE
[email protected]Can't wait to try this!
bachchuram kc
[email protected]This recipe is a keeper!
thole tohel
[email protected]Meh.
Fatimah Ali malik
[email protected]Not bad, but I've had better.
Edmond Vokshi
[email protected]Perfect for a special occasion!
Anita Estrada
[email protected]Will definitely make this again!
Carder Laffey
[email protected]So easy to make and so delicious!
Asif islam
[email protected]Amazing!
Shireen De Jongh
[email protected]This ragout was a disaster! The sauce was watery and bland, and the seafood was tough and rubbery. I followed the recipe exactly, so I'm not sure what went wrong.
Janet Yoriola
[email protected]The scallop and sole ragout was good, but not great. The sauce was a bit too salty for my taste, and the seafood was a little overcooked. I think I would try a different recipe next time.
Mir Muzamil Jamali
[email protected]I made this ragout for a dinner party, and it was a huge success! Everyone raved about the flavor and texture. I would definitely recommend this recipe to anyone looking for a special dish to serve at their next gathering.
Sadaqat hussain
[email protected]The scallop and sole ragout was easy to make and turned out delicious! The sauce was light and flavorful, and the seafood was tender and flaky. I served it over rice, and it was a hit with my family.
Zanaib Abdelfattah
[email protected]This scallop and sole ragout was an absolute delight! The flavors were perfectly balanced, and the seafood was cooked to perfection. I especially loved the crispy shallots on top. Will definitely be making this again!