Scallops with cabbage julienne

Step by step recipe:

  1. 40 min.Scallops with cabbage julienne : Photo of step #1
    Prepare 500 g green cabbage, cooked.
  2. 5 min.Scallops with cabbage julienne : Photo of step #2
    Wash and dry 20 scallops, then place on absorbant paper.
  3. 2 min.Scallops with cabbage julienne : Photo of step #3
    Cover with a second sheet of absorbant paper and leave to wait in the fridge.
  4. 5 min.Scallops with cabbage julienne : Photo of step #4
    Chop 1 shallot finely.
  5. 1 min.Scallops with cabbage julienne : Photo of step #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. 10 min.Scallops with cabbage julienne : Photo of step #6
    Add the cabbage, then 100 ml cream and leave to reduce uncovered on low heat, stirring from time to time.
  7. 4 min.Scallops with cabbage julienne : Photo of step #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. 2 min.Scallops with cabbage julienne : Photo of step #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. 7 min.Scallops with cabbage julienne : Photo of step #9
    Leave the sauce to reduce to a syrupy consistency.
  10. 5 min.Scallops with cabbage julienne : Photo of step #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.

And to drink?

The same wine as you have used in the recipe.

Source:

Home made

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