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.
107K 29 4.2
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Last modified on: December 31th 2013

Keywords for this recipe:ScallopsCreamNoilly pratCabbageJulienne
For 4 people, you will need:

Change to the quantities for: 2 people 4 people 8 people 12 people
How long does it take?
Time required for this recipe:
PreparationCookingStart to finish
59 min.22 min.1 hour 21 min.
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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.

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
Nutritional information
Whole recipe
Energetic valueProteins CarbohydratesFats
1,529 Kcal or 6,402 Kj93 gr15 gr120 gr
76 %36 %1 %18 %
Per 100 g
Energetic valueProteins CarbohydratesFats
104 Kcal or 435 Kj6 gr1 gr8 gr
5 %2 %<1 %1 %
Per person
Energetic valueProteins CarbohydratesFats
382 Kcal or 1,599 Kj23 gr4 gr30 gr
19 %9 %<1 %5 %
% are calculated relative to a Recommended Dietary Intake or RDI of 2000 k-calories or 8400 k-joules by day for a woman (change to a man).
How much will it cost?
  • For 4 people : 16.76 €
  • Per person : 4.19 €

Change currency:

Note : These prices are only approximate.
Source
Home made.
This recipe uses (among others)
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