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McCormick & Schmick's Seared Scallops with Mushroom Ragout 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
Active Time45 minutes
Total Time1 hour 15 minutes
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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