1,444 easy and fully explained recipes, with +66K photos and 78 videos

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.

127K 4.2/5 based on 30 reviews

Last modified on: December 31^th 2013

Keywords for this recipe:

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

Change to the quantities for: 2 people 4 people 8 people 12 people

Change measures: Metric

Metric weight Metric volumes

How long will 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 ... ?
When should I start for the recipe to be ready at ... ?
Work this out...

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 4 - 5 min.

Chop 1 shallot finely.

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.

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.

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

Whole recipe
Energetic value	Proteins	Carbohydrates	Fats
1,654 Kcal or 6,925 Kj	108 gr	35 gr	120 gr
83 %	42 %	3 %	18 %

Per 100 g
Energetic value	Proteins	Carbohydrates	Fats
113 Kcal or 473 Kj	7 gr	2 gr	8 gr
6 %	3 %	<1 %	1 %

Per person
Energetic value	Proteins	Carbohydrates	Fats
414 Kcal or 1,733 Kj	27 gr	9 gr	30 gr
21 %	10 %	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).

Possible allergens in this recipe: Sulfites, Milk

How much will it cost?

For 4 people : 16.76 €
Per person : 4.19 €

Change currency:

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: Fisherman's Ragout, Warm scallop and cabbage salad, Stuffed cabbage leaves, Sautéed Green Vegetables in pan, How to prepare cabbage, ... All
	Cream: You can get more informations, or check-out other recipes which use it, for example: Crème brulée, Ramekins of duchess potatoes, Eggs Arsène, Blanquette of veal, Potimarron (chestnut pumpkin) "au gratin", ... All
	Scallops: You can check-out other recipes which use it, like for example: Scallops with green asparagus tips and parmesan, Scallops with crunchy vegetables and wine sabayon, Scallop and leek pancakes, Scallops with fondue of leeks, Scallops au gratin, ... All
	Olive oil: You can get more informations, or check-out other recipes which use it, for example: Pumpkin and red-bean tortillas, Mushroom buckwheat pancakes, Potato wallets, Minestrone, Mushrooms à la grecque, ... All

Other recipes you may also like

Caramelised apple pie

Apple pie made with caramelised apples.
September 11^th 2018252K4.3 1 hour 55 min.

Clarified butter

This is a way of melting butter to eliminate all the impurities. The clarified butter can then be heated without spoiling, and is more digestible. It is ideal for cooking at high temperatures where small black specks would spoil the appearance, or for emulsified sauces like béarnaise or mousseline.
June 21^th 2017453K4.2 2 hours 14 min.

Citrus crunch

These are fine crumbs of candied citrus peel. It can be used to sprinkle a dessert or other preparation to add both crunch and the flavour of the chosen citrus fruit. It is easy to prepare well in advance, and will keep in an airtight jar. This recipe is given for clementines, but can be made with...
February 2^nd 2016226K3.7 1 hour 16 min.

How to cook Morteau sausage well

This is, in my opinion, the best smoked sausage. You can cook it in a number of ways, here are three of the best known.
November 15^th 20182.7M 23.4 40 min.

Almond cream or frangipane

Light and delicious, it is used in a lot of desserts like tarts, cakes and pies (epiphany galette).
January 23^th 2022446K 25 44 min.

News list of cooking-ez.com

Note: We'll never share your e-mail address with anyone else.