© Con Poulos
Active Time
1 HR 30 MIN
Total Time
2 HR 30 MIN
Yield
Serves : 6

Star chef Corey Lee's rustic French farmhouse stew is packed with hearty winter vegetables, but it's topped with gorgeous pan-seared scallops. Slideshow: More Hearty Stews

How to Make It

Step 1    Make the stew

In a pot, heat the duck fat. Add the ham hock and cook over moderate heat, turning, until browned, 5 minutes. Add the chopped onion and carrots, sliced turnip, shredded cabbage, mushrooms and garlic and cook, stirring, until lightly golden, 5 minutes. Add the wine and cook until absorbed. Stir in the thyme, bay leaves, peppercorns and stock; simmer until reduced to 4 cups, 1 hour. Strain into a bowl and wipe out the pot. Return the broth to the pot and bring to a low simmer. Add the baby turnips and carrots and pearl onions, cover and simmer until almost tender, 15 minutes. Add the cabbage pieces and Romanesco, cover and cook until tender, 10 minutes. Stir in the beans and vinegar and season with salt; keep warm.

Step 2    Cook the scallops

In a nonstick skillet, heat the duck fat, if using. Add the bacon and cook over moderate heat, until browned; transfer to paper towels. Strain the fat into a bowl. Wipe out the skillet.

Step 3    Cook the scallops

Heat half of the reserved bacon fat in the skillet. Season the scallops with salt and cook over moderately high heat until golden on the bottom, 3 minutes. Turn the scallops and add 1 tablespoon of the butter. Cook, basting the scallops, until just opaque; transfer to a plate. Repeat with the remaining fat, scallops and butter. Stir the parsley into the stew, ladle into bowls and top with the scallops and bacon.

Chef's Notes

Banyuls vinegar is an aged sweet wine vinegar from the south of France. Cave de L'Abbé Rous makes a very good version; it's available from amazon.com.

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