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 and pepper
truffle oil (optional)
Heat a small amount of vegetable oil in a small pan. Sauté bacon with wild mushrooms. When bacon is crisp, add chopped garlic and deglaze pan with white wine. Add beans and heavy cream. Reduce cream until thickened. Add green onions, Asiago cheese, and season with salt and pepper to taste. Meanwhile, in a separate non-stick pan, heat a small amount of vegetable oil. Season scallops well, and sear on medium heat until golden. Serve seared scallops on top of bean cassoulet. Drizzle with truffle oil. Makes two tapas size servings.