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Scallops with cabbage julienne

Scallops with cabbage julienne

Pan-fried scallops in a sauce of their juices deglazed with a little Noilly Prat, served with a julienne of blanched cabbage in cream.

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Last modified on: December 31th 2013

For 4 people, you will need:

How long does it take?

PreparationCookingStart to finish
59 min.22 min.1 hour 21 min.
Preservation: A few minutes once ready to serve, but everything can be prepared and cooked the day before and rehe
At what time?When will I finish if I start the recipe at a certain time?
When should I start for the recipe to be ready at a certain time?
Work this out...

Step by step recipe

1 Scallops with cabbage julienne : Photo of step #1Prepare 500 g green cabbage, cooked. 40 min.
2 Scallops with cabbage julienne : Photo of step #2Wash and dry 20 scallops, then place on absorbant paper. 5 min.
3 Scallops with cabbage julienne : Photo of step #3Cover with a second sheet of absorbant paper and leave to wait in the fridge. 2 min.
4 Scallops with cabbage julienne : Photo of step #4Chop 1 shallot finely. 5 min.
5 Scallops with cabbage julienne : Photo of step #5Heat 4 tablespoons olive oil in a saucepan or frying pan then add the chopped shallot, salt and pepper.

Cook for 1 minute, without colouring.
1 min.
6 Scallops with cabbage julienne : Photo of step #6Add the cabbage, then 100 ml cream and leave to reduce uncovered on low heat, stirring from time to time. 10 min.
7 Scallops with cabbage julienne : Photo of step #7Meanwhile, 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.
4 min.
8 Scallops with cabbage julienne : Photo of step #8Turn down the heat and pour ½ glass Noilly Prat and 1 glass dry white wine into the pan, then deglaze using a wooden spatula. 2 min.
9 Scallops with cabbage julienne : Photo of step #9Leave the sauce to reduce to a syrupy consistency. 7 min.
10 Scallops with cabbage julienne : Photo of step #10Heat the serving plates. Place a few scallops on each plate, arrange some cabbage at the side and pour the Noilly sauce over. 5 min.

Remarks

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

Nutritional information

Whole recipe
CaloriesProteins CarbohydratesFats
1654108 gr35 gr120 gr
83 %42 %3 %18 %
Per 100 g
CaloriesProteins CarbohydratesFats
1137 gr2 gr8 gr
6 %3 %<1 %1 %
Per person
CaloriesProteins CarbohydratesFats
41327 gr8 gr30 gr
21 %10 %1 %5 %
% are calculated relative to a Recommended Dietary Intake or RDI of 2000 k-calories by day for a woman (change to a man).

How much will it cost?

For 4 people : 16.80 €
Per person : 4.20 €

Note : These prices are only approximate.

Change currency:

And to drink?: The same wine as you have used in the recipe.
Source: Home made
Grade this recipe :

More recipes?

This recipe use (among others)
Green cabbageGreen cabbage: You can get more informations, or check-out other recipes which use it, for example: Smooth mixed vegetable soup, Sautéed green vegetables, How to prepare cabbage, Stock-pot fish , Cabbage julienne with ham, ... All
CreamCream: You can get more informations, or check-out other recipes which use it, for example: Leek and fresh tuna tart, Chocolate muffins, Individual creamy endive gratins, Quick prawn curry, Scallop and leek pancakes, ... All
ScallopsScallops: You can check-out other recipes which use it, like for example: Warm scallop and cabbage salad, Pan-fried scallops and chanterelles with Noilly Prat sauce, Scallops with crunchy vegetables and wine sabayon, Scallops with green asparagus tips and parmesan, Scallops with fondue of leeks, ... All
Olive oilOlive oil: You can get more informations, or check-out other recipes which use it, for example: Firied fillet of sea bream with polenta, Polenta with spinach and soft-poached egg, Cauliflower tabouleh, New York style pasta, Cabbage julienne with ham, ... All

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