Scallops with cabbage julienne

A recipe from cooking-ez.com

For 4 people, you will need:

• 1 500 g green cabbage
• 2 20 scallops
• 3 1 shallot
• 4 4 tablespoons olive oil
• 5 100 ml cream
• 6 2 tablespoons olive oil
• 7 ½ glass Noilly Prat
• 8 1 glass dry white wine
• 9 salt
• 10 pepper
• Total weight: 1,465 grams

Times:

Preparation	Cooking	Start to finish
59 min.	22 min.	1 hour 21 min.

Step by step recipe

• 1: Prepare 500 g green cabbage, cooked.
• 2: Wash and dry 20 scallops, then place on absorbant paper.
• 3: Cover with a second sheet of absorbant paper and leave to wait in the fridge.
• 4: Chop 1 shallot finely.
• 5: Heat 4 tablespoons olive oil in a saucepan or frying pan then add the chopped shallot, salt and pepper.
  Cook for 1 minute, without colouring.
• 6: Add the cabbage, then 100 ml cream and leave to reduce uncovered on low heat, stirring from time to time.
• 7: Meanwhile, pour 2 tablespoons olive oil into a frying pan on high heat.
  When it is very hot (lightly smoking), tip in the scallops and fry until golden on both sides (about 2 minutes each side).
  Transfer the cooked scallops onto a plate and cover with aluminium foil to keep them hot.
• 8: Turn down the heat and pour ½ glass Noilly Prat and 1 glass dry white wine into the pan, then deglaze using a wooden spatula.
• 9: Leave the sauce to reduce to a syrupy consistency.
• 10: Heat the serving plates. Place a few scallops on each plate, arrange some cabbage at the side and pour the Noilly sauce over.

Remarks

Once the sauce has reached the right consistency, you can reheat the scallops in it if necessary.

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