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
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
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.