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.
95,7664.4/5 for 25 ratings
Grade this recipe: Last 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
How long does it take?
Time required for this recipe:
Keeping: A few minutes once ready to serve, but everything can be prepared and cooked the day before and rehe
| 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?
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.
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 €
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: Sautéed Green Vegetables, Coleslaw, Sautéed green vegetables, Smooth mixed vegetable soup, Stock-pot fish , ... All |
| Cream: You can get more informations, or check-out other recipes which use it, for example: Hot sesame-cream chicken tartines, Baker's chicken and potato tart, Potimarron and Parmesan tart, Eggs Arsène, Elsa's Comtoise galette, ... All |
| Scallops: You can check-out other recipes which use it, like for example: Pan-fried scallops and chanterelles with Noilly Prat sauce, Warm scallop and cabbage salad, Scallop and leek pancakes, Scallops with green asparagus tips and parmesan, Scallops with fondue of leeks, ... All |
| Olive oil: You can get more informations, or check-out other recipes which use it, for example: Raw beetroot mousse with walnuts, Summer Salmon Blanquette, Aperitif rolls, Gratin Parmentier, Potato wallets, ... All |
Other recipes you may also like
![[Chestnut cake]](/images/vignettes_150/1.jpg)
Chestnut cake
This delightful cake is doubly chestnutty: it contains chestnut flour, and pieces of glacé chestnuts are incorporated in the dough.72,9325/5 for 1 ratings 53 min.
![[Fruit crumble]](/images/vignettes_150/2.jpg)
Fruit crumble
A fruit pudding: very easy to do and delicious: just a layer of fruit with a golden crunchy topping.71,7824.0/5 for 20 ratings 1 hour 11 min.
![[Caramelised apple pie]](/images/vignettes_150/4.jpg)
Caramelised apple pie
Apple pie made with caramelised apples.66,6344.3/5 for 18 ratings 1 hour 55 min.
![[Gingerbread]](/images/vignettes_150/7.jpg)
![[Pear tart with almond cream]](/images/vignettes_150/10.jpg)
Pear tart with almond cream
This is a very quick and easy tart to make, as everything (or almost) can be done in advance. A piece of sweetcrust pastry, some almond cream and pears? You have "everything you need".74,0224.2/5 for 19 ratings 1 hour 14 min.
News list of cooking-ez.com
Sign up to receive the latest recipes (next batch due to be sent on 2020-01-26)
Note: We'll never share your email with anyone else.
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.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.
Post your comment or question