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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.

94,8324.4/5 for 25 ratings

Last modified on: December 31^th 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

Change those ingredients for: 2 people 4 people 8 people 12 people

Change measures: Metric

Metric weight Metric volumes

How long does it take?

Time required for this recipe:

Preparation	Cooking	Start to finish
59 min.	22 min.	1 hour 21 min.

Keeping: A few minutes once ready to serve, but everything can be prepared and cooked the day before and rehe

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?

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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.

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 %

% 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 €

Note : These prices are only approximate

Change currency:

And to drink?: The same wine as you have used in the recipe.

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: Winegrowers' sausage casserole, Veal Chop With Assortment of Vegetables, Cabbage julienne with ham, Alsatian-style salad, How to prepare cabbage, ... All
	Cream: You can get more informations, or check-out other recipes which use it, for example: Quick chicken curry, Potimarron (chestnut pumpkin) "au gratin", Sliced cauliflower with 3 cheeses, Cream sauce with Vin Jaune, Mackerel rillettes, ... All
	Scallops: You can check-out other recipes which use it, like for example: Pan-fried scallops and chanterelles with Noilly Prat sauce, Scallops au gratin, Warm scallop and cabbage salad, Normandy seafood stew, Scallops with green asparagus tips and parmesan, ... All
	Olive oil: You can get more informations, or check-out other recipes which use it, for example: Small ratatouille with , Endive gratin with cancoillotte, Tomato meat balls, Little vegetable omelettes, Mushroom Pancakes au Gratin, ... All

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