Scallop Cassoulet


Scallop Cassoulet

Ingredients:

2 tbsp olive oil

1 chorizo sausage, sliced (We used about 1.5)

1 cup chopped onions

1 tbsp chopped garlic

3 large squid, cut in ½-inch-thick rings

2 cups canned tomatoes, with juices

2 tbsp chopped parsley

1 tsp chopped thyme

1 bay leaf

2 cans white kidney beans, drained and rinsed

1 cup chicken stock

12 large scallops (We used eight)

Salt and pepper

Topping:

3 tbsp olive oil

1 ½ cups fresh bread crumbs

3 tbsp chopped parsley

Directions:

  1. Preheat oven to 350 degrees.
  2. Heat 1 tbsp olive oil in large skillet over medium heat. Add chorizo and sauté for 1 minute. Add onions and garlic and sauté for 3 minutes or until soft. Add squid and sauté for 1 minute. Add tomatoes, parsley, thyme and bay leaf and simmer for approx. 10 minutes. Add beans and stock and cook another 10 minutes. Season well with salt and pepper. Transfer bean mixture into a 9×13-inch baking dish and bake for 10 minutes.

In the meantime:

  1. Heat remaining 1 tbsp olive oil in a skillet over high heat. Season scallops well with salt and pepper and fry for 1 minute per side or until lightly browned. Set aside.
  2. Heat oil for topping in a skillet over medium heat. Add bread crumbs and stir together for 3 minutes or until crumbs are crisp. Add parsley and season with salt and pepper to taste. Set aside.
  3. Remove bean mixture from oven, add cooked scallops and top casserole with bread crumbs. Bake another 10-15 minutes (depending on size and number of scallops – we baked for 12 minutes with 8 scallops).
  4. Remove, let casserole cool for a few minutes. Then enjoy!

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