Pan Seared Sea Scallops and White Bean Cassoulet
Pan-seared sea scallops atop a rich white bean cassoulet with mushrooms and cream sauce. Perfect for special occasions or tapas.
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Ingredients
- 2 U10 sea scallops
- 4 strips bacon, chopped
- ¼ cup (60 mL) oyster mushrooms, sliced
- ¼ cup (60 mL) portobello mushrooms, sliced
- 1 tsp (5 mL) chopped garlic
- 2 tbsp (30 mL) white wine
- 1½ cup (375 mL) white kidney beans
- 1½ cup (375 mL) heavy cream (35%)
- ¼ cup (60mL) green onions, chopped
- ¼ cup (60mL) grated Asiago cheese
- salt
- pepper
- truffle oil (optional)
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