Scallop, Potato And Bean Ragout

• 1/2 tablespoon unsalted butter or cooking oil
• 1 medium-size onion, finely chopped
• 1 small sweet red pepper, cored, seeded and finely chopped
• 2 large cloves garlic, minced
• 2 ounces fresh mushrooms, sliced thin
• 1/2 cup dry white wine
• 1 cup hot vegetable stock or water
• 1 teaspoon fresh thyme leaves
• 1 pound new potatoes, peeled and sliced
• 1 cup cooked cannellini beans
• 1 pint Peconic or Nantucket Bay scallops
• Salt and freshly ground black pepper
• 1 tablespoon finely minced parsley

1. Heat the butter or oil in a heavy three-quart saucepan.
2. Add the onion and sweet red pepper and saute over medium heat until tender.
3. Stir in the garlic, cook another minute or so, then stir in the mushrooms.
4. Stir for about a minute, then add the wine.
5. Simmer gently for five minutes.
6. Add the stock to the saucepan along with the thyme and the potatoes.
7. Simmer, partly covered, about 15 minutes, until the potato slices are tender.
8. Briefly rinse and drain the cannellini beans and add them.
9. Simmer another five minutes, then add the scallops.
10. Simmer about five minutes longer, until the scallops are just cooked.
11. Season to taste with salt and pepper and serve, sprinkled with parsley.

unsalted butter, onion, sweet red pepper, garlic, mushrooms, white wine, water, thyme, potatoes, beans, salt, parsley

Taken from cooking.nytimes.com/recipes/11480 (may not work)