Scallop Potato And Bean Ragout Recipes

Steps:

• Heat oven to 400°F.
• Stir Sauce Mix, boiling water, half-and-half, margarine and red pepper with whisk in 2-quart casserole. Stir in Potatoes and green beans.
• Bake uncovered about 30 minutes or until potatoes are tender. Sprinkle with paprika.

Steps:

• In a small skillet over medium heat, cook potatoes in 1 tablespoon oil until golden brown and tender, about 12 minutes. Remove and keep warm. In the same skillet, heat remaining oil. Cook and stir scallops for 2 minutes. Add garlic and lemon juice; cook and stir 1-2 minutes longer or until scallops are firm and opaque., Add parsley, salt and pepper. Return potatoes to pan; heat through. Serve with lemon if desired.

Steps:

• Preheat the oven to 400 degrees F (200 degrees C). Grease a 2-quart casserole dish with 2 tablespoons butter and set aside.
• Peel potatoes and cut at a 45-degree angle into 1/4-inch thick round slices.
• Arrange 1/3 of the potato slices in an even layer in the bottom of the prepared dish. Season the layer very generously with salt, and sparingly with the freshly ground black pepper, and cayenne, if using. Top evenly with 1/3 of the Cheddar cheese. Repeat this process two more times for a total of three layers of potatoes, except for the last third of the cheese. Slowly and carefully pour in the milk, without upsetting the layers. The milk should almost, but not quite, cover the potatoes.
• Top with remaining Cheddar cheese and place the casserole dish on a sheet pan to catch any drips.
• Bake in the center of the preheated oven until potatoes are tender and the top is well browned and bubbling, about 1 hour and 15 minutes. Let rest for 10 minutes before serving.

Steps:

• Heat the butter or oil in a heavy three-quart saucepan. Add the onion and sweet red pepper and saute over medium heat until tender. Stir in the garlic, cook another minute or so, then stir in the mushrooms. Stir for about a minute, then add the wine. Simmer gently for five minutes.
• Add the stock to the saucepan along with the thyme and the potatoes. Simmer, partly covered, about 15 minutes, until the potato slices are tender.
• Briefly rinse and drain the cannellini beans and add them. Simmer another five minutes, then add the scallops. Simmer about five minutes longer, until the scallops are just cooked. Season to taste with salt and pepper and serve, sprinkled with parsley.

Steps:

• Preheat the oven to 350 degrees F. Grease an 8-inch square baking dish with unsalted butter.
• Peel the potatoes and cut them into 1/8-inch-thick slices using a mandoline or sharp knife.
• Add the sliced potatoes, heavy cream, whole milk, 2 tablespoons butter, garlic, thyme, 1 1/2 teaspoons salt, 1/2 teaspoon pepper and the nutmeg to a medium saucepan. Bring to a simmer over medium heat and cook, stirring occasionally, until the potatoes are tender and almost cooked through but still hold their shape, about 5 minutes. (They should not be soft and falling apart.) Remove the saucepan from the heat.
• Add the Gruyere and Parmesan, stirring gently to combine. Pour the potato mixture into the prepared baking dish. Bake until the top is light golden brown and the potatoes are cooked through and tender, about 45 minutes. Let rest for 10 minutes before serving.

Steps:

• Heat the oven to 180C/160C fan/gas 4 and butter a deep 20 x 30cm baking dish. Melt the butter in a pan over a medium heat and cook the onion and garlic with a pinch of salt for 8-10 mins until the onion has softened slightly. Tip in the flour, stir well, then cook for a few minutes more. Mix the milk and stock together, then gradually pour this in, whisking well between additions until everything is incorporated and you have a smooth sauce. Simmer for a few minutes, then season well.
• Lay half the sliced potatoes in a single layer in the buttered dish, slightly overlapping them if needed. Pour over half the sauce, then scatter over half the parmesan. Arrange the remaining potatoes on top, then pour over the remaining sauce and scatter with the remaining parmesan. Cover with foil and bake for 1 hr, then remove the foil and bake for another 30 mins until golden on top.

Steps:

• Bring a large pot of water to a boil. Fill a bowl with ice water. Stem the chard, setting aside the stems, and wash the leaves thoroughly in two changes of water. Wash the stems, trim away the ends and dice. Set aside. When the pot of water comes to a boil, salt generously and add the chard leaves. Blanch for one to two minutes, until tender but still bright, and transfer to the bowl of ice water. Drain, squeeze out excess water and chop coarsely. Set aside.
• Heat the olive oil in a large, heavy casserole or Dutch oven over medium heat. Add the onion. Cook, stirring, until it begins to soften, about two minutes, and add the diced chard stems. Cook, stirring often, for about two minutes, until the stems begin to soften, and add the garlic. Stir together for a minute, and add the beans, potatoes, water (just enough to cover everything) and bouquet garni. Bring to a simmer. Add salt to taste. Cover and simmer 40 to 45 minutes, until the beans are tender. Add the blanched chard, and simmer for another two to three minutes. Add pepper, and then taste and adjust salt. Remove the bouquet garni. Stir in the parsley and marjoram, and serve, passing Parmesan at the table for sprinkling.