NAC Executive Chef Kenton Leier shares a favourite recipe from the National Arts Centre's le café restaurant.
White Bean Cassoulet with Canadian Scallops
4 large Canadian scallops (category U10)
1 small chorizo sausage (optional)
1/4 cup French shallots
1/4 cup sweet potato
1 tsp chopped garlic + thyme or your favourite herb
2 tbs white wine
1 1/2 cup white kidney beans (cooked)
1 1/2 cup chopped fresh tomatoes
3/4 cup tomato purée
1/4 cup grated Asiago cheese, or Parmesan
salt and pepper
truffle oil (optional)
1 slice cooked bacon and dried flowers (optional for garnish)
Heat 2 tbs of butter in a small pan.
Sauté shallots, garlic and thyme (or favourite herb)
Add chorizo, sweet potato and white beans and then tomato purée
Add wine, Asiago cheese or parmesan and season with salt and pepper to taste.
Reduce the mixture until thickened.
In a separate non-stick pan, heat 1 tbs of butter
Season scallops well, and sear on medium heat until golden (approx 1.5 min per side), finish with a small amount of butter, and baste the scallops until they are nice and shiny. Don’t forget to season your scallops!
Serve seared scallops on top of bean cassoulet topped with truffle oil.
Garnish with your favorite green and enjoy.