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.
99,8624.3/5 for 27 ratings
Grade this recipe: Last modified on: December 31th 2013
For 4 people, you will need:
- 0
500 g green cabbage - 1
20 scallops - 2
1 shallot - 3
4 tablespoons olive oil - 4
100 ml cream - 5 2 tablespoons olive oil
- 6
½ glass Noilly Prat - 7
1 glass dry white wine - 8
salt - 9
pepper - Total weight: 1,465 grams
How long does it take?
Time required for this recipe:
| Preparation | Cooking | Start to finish |
|---|---|---|
| 59 min. | 22 min. | 1 hour 21 min. |
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?
Keeping:
A few minutes once ready to serve, but everything can be prepared and cooked the day before and reheStep by step recipe
Stage 1 - 40 min.
Prepare 500 g green cabbage, cooked.
Stage 2 - 5 min.
Wash and dry 20 scallops, then place on absorbant paper.
Stage 3 - 2 min.
Cover with a second sheet of absorbant paper and leave to wait in the fridge.
Stage 5 - 1 min.
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.
Cook for 1 minute, without colouring.
Stage 6 - 10 min.
Add the cabbage, then 100 ml cream and leave to reduce uncovered on low heat, stirring from time to time.
Stage 7 - 4 min.
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.
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.
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.
Leave the sauce to reduce to a syrupy consistency.
Stage 10 - 5 min.
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.
Nutritional information
| Whole recipe | |||
|---|---|---|---|
| Energetic value | Proteins | Carbohydrates | Fats |
| 1,529 Kcal or 6,402 Kj | 93 gr | 15 gr | 120 gr |
| 76 % | 36 % | 1 % | 18 % |
| Per 100 g | |||
|---|---|---|---|
| Energetic value | Proteins | Carbohydrates | Fats |
| 104 Kcal or 435 Kj | 6 gr | 1 gr | 8 gr |
| 5 % | 2 % | <1 % | 1 % |
| Per person | |||
|---|---|---|---|
| Energetic value | Proteins | Carbohydrates | Fats |
| 382 Kcal or 1,599 Kj | 23 gr | 4 gr | 30 gr |
| 19 % | 9 % | <1 % | 5 % |
How much will it cost?
- For 4 people : 16.76 €
- Per person : 4.19 €
Note : These prices are only approximate.
Source
Home made.More recipes?
This recipe uses (among others) | Green cabbage: You can get more informations, or check-out other recipes which use it, for example: Stock-pot fish , Fish petals, vegetables julienne, and beurre blanc, Pan-fried salmon with white cabbage, Winegrowers' sausage casserole, Coleslaw, ... All |
| Cream: You can get more informations, or check-out other recipes which use it, for example: Green bean purée, New York style pasta, Mushroom Pancakes au Gratin, "Day After Pork Belly" Soup, Caesar salad, ... All |
| Scallops: 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, Normandy seafood stew, Scallop and leek pancakes, Scallops with fondue of leeks, ... All |
| Olive oil: You can get more informations, or check-out other recipes which use it, for example: Fish in a sesame crust, Summer Salmon Blanquette, Tapenade, Thin tomato jelly and avocado tart, Bistro-style red endive salad, ... All |
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