White Bean Cassoulet with Scallops

– courtesy Stone House, Burlington

White Bean Cassoulet with Scallops
2 U10 sea scallops
4 strips bacon, chopped
¼ cup oyster mushrooms, sliced
¼ cup portobello mushrooms, sliced
1 tsp  chopped garlic
2 tbsp white wine
1½ cup white kidney beans
1½ cup heavy cream (35%)
¼ cup green onions, chopped
¼ cup grated Asiago cheese
salt and pepper
truffle oil (optional)

HEAT a small amount of vegetable oil in a small pan.

SAUTE 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 appetizer size servings.