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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.
145 K 4.2/5 (30 reviews)
1 hour 25 min.
Easy
16.80 €
4 people
10 IngredientsLast modified on: December 31th 2013
For 4 people, you will need:
- 1
500 g green cabbage - 2
20 scallops - 3
1 shallot - 4
4 tablespoons olive oil - 5
100 ml cream - 6 2 tablespoons olive oil
- 7
½ glass Noilly Prat - 8
1 glass dry white wine - 9
salt - 10
pepper - Total weight: 1,465 grams
Times for this recipe
Preparation: 60 min.
Cooking: 25 min.
All in all: 1 hour 25 min.
If you start now, at , you will finish around : ?.Change start time
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Step 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.
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.
Keeping: A few minutes once ready to serve, but everything can be prepared and cooked the day before and rehe
Source: Home made.
Nutritional information
| Proteins (gr) | Carbohydrates (gr) | Fats (gr) | Energy value (in k-calories) | Energy value (in k-joules) | |
|---|---|---|---|---|---|
| Whole recipe | 110 RDI=40 % | 40 RDI=3 % | 120 RDI=20 % | 1,650 RDI=80 % | 6,930 RDI: 80 % |
| Per 100 g | 7 RDI=3 % | 2 RDI=0 % | 8 RDI=1 % | 110 RDI=6 % | 470 RDI: 6 % |
| Per person | 30 RDI=10 % | 8 RDI=1 % | 30 RDI=5 % | 410 RDI=20 % | 1,730 RDI: 20 % |
How much will it cost?
- For 4 people : 16.80 €
- Per person : 4.20 €
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Note: Be careful, these prices are only an estimate, you can consult the table of prices by ingredients used for this estimate.
This recipe uses (among others)
Green cabbage
You can get more informations, or check-out other recipes which use it, for example: Stuffed cabbage leaves, Bacon and cabbage omelette, Harichou salad, Veal Chop With Assortment of Vegetables, Cabbage julienne with ham, ... See them all 26
Cream
Like these other recipes: Loin of pork with herbs and julienne vegetables , Coconut-vanilla cream for Elsa , Coconut-vanilla cream for Elsa , Brioche tart with Comté cheese, Country-style spring pasta, ... See them all 120
Scallops
Like these other recipes: Scallops with sorrel and Noilly Prat, Scallops au gratin, Breton style shellfish and vegetable soup, Scallops with green asparagus tips and parmesan, Normandy seafood stew, ... See them all 10
Olive oil
Like these other recipes: Tomatoes Provençal, Veal with mushrooms and green asparagus, Tagliatelle New Zealand style, Rabbit civet "à la normande", Confit of carrots with bacon, ... See them all 542
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