Make this Straight-From-the-Restaurant McCormick & Schmick’s Seared Scallops with Mushroom Ragout Recipe at home.

Photo by Rory McHarg

McCormick & Schmick’s Seared Scallops with Mushroom Ragout

A McCormick & Schmick’s Copycat Recipe

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McCormick & Schmick's Seared Scallops with Mushroom Ragout Recipe

Make this Straight-From-the-Restaurant McCormick & Schmick's Seared Scallops with Mushroom Ragout Recipe at home.

Prep Time30 minutes mins

Active Time45 minutes mins

Total Time1 hour hr 15 minutes mins

Course: Main Course

Cuisine: American

Keyword: McCormick & Schmick's, Seafood

Ingredients

Mushroom Ragout

• 1 ounce Butter
• 1/2 medium Red Onion julienned
• 3 Shallots julienned
• 3 cloves fresh Garlic minced
• 2 cups Portobello Mushrooms sliced
• 2 cups Shiitake Mushrooms sliced
• 2 cups Button Mushrooms sliced
• 2 ounces Brandy
• 3 ounces Chicken Stock
• 1/4 cup Cream
• 2 Sun-Dried Tomatoes diced
• 1 tablespoon fresh Sage julienned
• 1 ounce grated Parmesan Cheese
• Salt and freshly ground Black Pepper to taste

Spinach

• 1 pound fresh baby Spinach
• 2 cloves fresh Garlic minced
• 1 teaspoon Olive Oil

Scallops

• 16 fresh Sea Scallops (10 - 20 size)
• 4 pieces Prosciutto (Parma is best) sliced thin
• 1 teaspoon Olive Oil

Instructions

Mushroom Ragout

• Melt butter in a large skillet over medium heat.
• Place onion, garlic and shallots in butter. Sauté until translucent.
• Add all mushrooms. Cook just until done.
• Deglaze with brandy. Cook until reduced by 1/2.
• Add stock. Reduce until almost dry.
• Add cream, tomatoes and sage. Bring to a boil.
• Add cheese. Cook on medium-high 10 minutes.
• Taste. Add salt and pepper, to taste.
• Remove from heat.

Spinach

• Heat 1 teaspoon olive oil in skillet over medium heat.
• Add minced garlic. Sauté 1 minute.
• Add spinach. Cook 1 - 2 minutes.
• Season with salt and pepper, to taste.

Scallops

• Place 4 scallops on skewer and wrap with prosciutto.
• Heat oil in skillet on medium-high heat.
• Put scallops in pan. Sear 2 minutes on each side, until scallops are tender.

Serving

• Divide spinach among plates, positioning in center of plate.
• Spoon mushroom ragout over spinach and top each with 4 scallops.

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Photo of Searing is by Rory McHarg and is used by permission under the Creative Commons Attribution-NonCommercial-NoDerivs 2.0 Generic (CC BY-NC-ND 2.0) License. Thank you, Rory. Great Picture. Photos may be “representative” of the recipe and not the actual finished dish. All photo licenses listed were correct at the time of the posting of the page. Recipe is adapted from McCormick & Schmick’s, Orlando, FL, published in the Orlando Sentinel in 2004 and recovered with the WayBack Machine. Additional Information Courtesy of Wikipedia and is used by permission.