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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.

78,5394.4/5

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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?
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Step by step recipe

Stage 1
40 min.
Scallops with cabbage julienne : Photo of step #1 Prepare 500 g green cabbage, cooked.
Stage 2
5 min.
Scallops with cabbage julienne : Photo of step #2 Wash and dry 20 scallops, then place on absorbant paper.
Stage 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.
Stage 4
5 min.
Scallops with cabbage julienne : Photo of step #4 Chop 1 shallot finely.
Stage 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.
Stage 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.
Stage 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.
Stage 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.
Stage 9
7 min.
Scallops with cabbage julienne : Photo of step #9 Leave the sauce to reduce to a syrupy consistency.
Stage 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.

Nutritional information

% 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.

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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: Sautéed Pork with Peanuts, Smooth mixed vegetable soup, Hotpot my grandmother's way , Sautéed green vegetables, Fish petals, vegetables julienne, and beurre blanc, ... All
CreamCream: You can get more informations, or check-out other recipes which use it, for example: Cherry clafoutis, Grilled fillet of salmon with corn salad cream, Chocolate cream with a crunch, irish coffee mousse, Pasta with green asparagus, New tiramisu, ... All
ScallopsScallops: You can check-out other recipes which use it, like for example: Scallops with green asparagus tips and parmesan, Scallops with fondue of leeks, Scallop and leek pancakes, Warm scallop and cabbage salad, Scallops with crunchy vegetables and wine sabayon, ... All
Olive oilOlive oil: You can get more informations, or check-out other recipes which use it, for example: Prawn salad with a crunch, Ratatouille, Red mullet fillets with a reduced white-wine sauce, Pan bagnat, Endives , ... All

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