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Scallops with cabbage julienne

Name: Scallops with cabbage julienne
Prep time: 59 min
Cook time: 22 min
Total time: 1 h 21 min
Yield: 4 people
Cuisine: French
Ingredients: 500 g green cabbage; 20 scallops; 1 shallot; 4 tablespoons olive oil; 100 ml cream; 2 tablespoons olive oil; ½ glass Noilly Prat; 1 glass dry white wine; salt; pepper

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. difficulté

Easy

16.80 €

4 people

10 Ingredients

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

Times for this recipe

Preparation: 60 min.

Cooking: 25 min.

All in all: 1 hour 25 min.

When should you start or finish this recipe?

If you start now, at , you will finish around : ?.Change start time

To finish around 7pm, you'll need to have started before: .Change end time

Step by step recipe

Stage 1 - ⌛ 40 min.

Scallops with cabbage julienne : Stage 1

Prepare 500 g green cabbage, cooked.

Stage 2 - ⌛ 5 min.

Scallops with cabbage julienne : Stage 2

Wash and dry 20 scallops, then place on absorbant paper.

Stage 3 - ⌛ 2 min.

Scallops with cabbage julienne : Stage 3

Cover with a second sheet of absorbant paper and leave to wait in the fridge.

Stage 4 - ⌛ 5 min.

Scallops with cabbage julienne : Stage 4

Chop 1 shallot finely.

Stage 5 - ⌛ 1 min.

Scallops with cabbage julienne : Stage 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 : Stage 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 : Stage 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 : Stage 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 : Stage 9

Leave the sauce to reduce to a syrupy consistency.

Stage 10 - ⌛ 5 min.

Scallops with cabbage julienne : Stage 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

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 %