Scallop Ragout, White Wine & Dried Seaweed

Looking for a ragout recipe but hungry for a fish version? Then this is your recipe! In this recipe the ragout is made with scallops, however feel free to use cooked mussels, fresh fish or shrimps.

This dish is a great dish to serve with a great glass of white wine. When combining food and wine it is important to make sure that the flavor profiles, of the dish and the wine, are completely the same or opposite. Depending on the acidity of your wine, you may want to add a little bit of lemon juice to your ragout at the end. My tip? Use that specific serving wine for the sauce to make the dish and wine combine even better.

Scallop Ragout, White Wine & Dried Seaweed

Servings 4 servings
Prep Time 15 minutes
Cook Time 30 minutes


  • Baking pan
  • Whisk


  • 12 Scallops
  • 1 Shallot
  • 70 gram Butter
  • 2 tbsp Flour

Poaching Water

  • 75 ml White Wine
  • 2 Thyme
  • 5 Peppercorns
  • 1 Bay Leaf

Serve with..

  • Dried Seaweed
  • Chopped Fresh Herbs like chives



  • Bring some water to a boil or prepare a bowl of hot water. In this water you can preheat the shells.
  • Cut the shallots very fine.


  • Add the white wine, 250 ml of water, the peppercorns, bay leaf, thyme and half of the shallot to a baking pan. Bring this to a boil, but once you small bubbles in the water you can turn the heat low.
  • Poach the scallops in the water/wine mixture for about 4 minutes. It is very important that the mixture is not cooking. This will result in overcooked scallops.

Next step..

  • Take the scallops out of the poaching water, and cut them in half (horizontally).
  • Pour the poaching water through a fine sieve, and keep this on the side.
  • Add the 50 grams of butter to a saucepan or baking pan and let this melt. Then add the flour and some shredded shallot and bake this until light brown. Thereafter you can add the poaching water again, and bring everything to a boil. Use whisk to mix everything and to ensure that the mixture is lump-free.
  • In the meanwhile, you can melt 20 grams of butter in another baking pan. Once the butter is melted and the pan is very hot, you can add the scallops. Bake these on a high heat for about 1 minute.
  • Dry the shells and preset those on your kitchen counter. When I serve these shells at home, I always make a standard of tin foil. By creating a globe and then a dimple on top. However, you could also place the shells on salt or a linnen napkin.
  • Mix the scallops, and the melting butter, with the ragout. Add the ragout to the shells and top off with fresh herbs/chives and dried seaweed. Serve directly.
Course: Starter
Cuisine: Dutch, French

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