TC Recipe: Scallops with Mushroom Ragout

November 17 2008

By Sous Chef Benjamin Nadolny
Suggested Pairing: 2006 Pfeiffer Pinot Noir
Serves 2



  • 4 ea Large Diver Scallops
  • 2 T Olive Oil
  • ½ lb Mushroom (Chopped – King Oyster, Porcini, or Portobello)
  • 2 T Shallots (Julienne)
  • 2 T White Wine (King Estate Pinot Gris)
  • 1 c Veal Demi Glace (Available in grocery or meat market)
  • 2 T Fresh Herbs (Chopped)
  • Salt and pepper


Mushroom Ragout

Preheat oven to 400 degrees. Heat an oven safe pot on the stove over medium heat. Add 1 T oil and shallots. Saute until the shallots begin to caramelize. Add the mushrooms and sauté until tender. Add the white wine to deglaze. Add the Demi Glace, cover and put in oven. Bake for 15 minutes or until the liquid is reduced to rich glace. Add fresh herbs.


Add 1 T oil to a hot sauté pan. Season the scallops and gently place in the hot oil. Caramelize the scallops, turn over and transfer to oven for 2-5 minutes. Set scallops atop the mushroom ragout and Enjoy.