Cooking-ez.com

1,010 easy and fully explained recipes, with 12,322 photos and 77 videos

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.
79,9134.4/5 for 25 ratings
Grade this recipe:

Last modified on: December 31th 2013

For 4 people, you will need:

How long does it take?

Time required
PreparationCookingStart to finish
59 min.22 min.1 hour 21 min.
Keeping:
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


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?

Note : These prices are only approximate

Change currency:

And to drink?: The same wine as you have used in the recipe.

Source

Home made

More recipes?

This recipe uses (among others)
Green cabbageGreen cabbage: You can get more informations, or check-out other recipes which use it, for example: Sautéed Green Vegetables, Warm scallop and cabbage salad, Fish petals, vegetables julienne, and beurre blanc, Sautéed green vegetables, Sautéed Pork with Peanuts, ... All
CreamCream: You can get more informations, or check-out other recipes which use it, for example: Feta and spinach brik pie, Elsa's Comtoise galette, Stock-pot fish , Potimarron (chestnut pumpkin) "au gratin", Bounty-style tart for Alison, ... All
ScallopsScallops: You can check-out other recipes which use it, like for example: Scallop and leek pancakes, Pan-fried scallops and chanterelles with Noilly Prat sauce, Scallops au gratin, Scallops with green asparagus tips and parmesan, 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: Spaghetti with mushrooms, Nanou's tuna tart, Rabbit civet, Fish fillet with preserved lemons, Eggs with tomatoes and courgettes, ... All

News list of cooking-ez.com

Sign up to receive the latest recipes (next batch due to be sent on 2019-06-30)

I am not a leaving thing
Note: We'll never share your email with anyone else.

Post your comment or question

You are welcome, if you wish, to comment on this recipe: why you like it or not, what you have changed, what results it gave, point out a mistake or omission, etc. You can also ask a question. I answer all questions (in a broken English, sorry) unless someone else does it before me.
Please feel free to say what you think, I'm always very interested in your opinion. Your comment will appear on line with the recipe, so please write in standard readable English, not SIM or only in CAPITALS, otherwise your comment may be rejected.

Please look at advice for submitting a comment or image (what you should or should not do). By the way, don't type your e-mail address in the comment, otherwise you might be spammed.

I am not a leaving thing

Follow this recipe (as 2 people already do)

If you are interested in this recipe, you can "follow" it, by entering your email address here. You will then receive a notification immediately each time the recipe is modified or a new comment is added. Please note that you will need to confirm this following.
I am not a leaving thing
Note: We'll never share your email with anyone else.
Alternatively: you can subscribe to the mailing list of cooling-ez.com , you will receive a e-mail for each new recipe published on the site.

Back to top of page