Scallops with sorrel and Noilly Prat

A recipe from cooking-ez.com

For 4 people, you will need:

• 1 1 shallot
• 2 100 g sorrel
• 3 24 scallops
• 4 2 tablespoons olive oil
• 5 30 g butter
• 6 100 ml fish fumet
• 7 100 ml Noilly Prat
• 8 250 ml liquid cream
• 9 salt
• 10 pepper
• Total weight: 1,355 grams

Times:

Preparation	Cooking	Start to finish
30 min.	20 min.	45 min.

Step by step recipe

1	Prepare 1 shallot and chop finely. Set aside.
2	Prepare 100 g sorrel. Set aside.
3	Rinse and dry 24 scallops then salt on both sides.
4	Put a frying pan on very high heat and add 2 tablespoons olive oil. When really hot, add the scallops.
5	Fry until nicely browned on both sides as rapidly as possible (hence the very high heat). Transfer to a plate and cover with aluminium foil to keep hot.
6	Turn down the heat. Using the same pan, add 30 g butter and when it froths, add the chopped shallot, salt and pepper. Cook for 1 minute without colouring.
7	Add 100 ml fish fumet and 100 ml Noilly Prat...
8	...and reduce by about half while scraping to deglaze the bottom of the pan thoroughly.
9	Add 250 ml liquid cream, salt and pepper again and leave to thicken gently.
10	Then toss in the sorrel...
11	...and stir gently until it wilts and mixes into the cream sauce. Check the seasoning.
12	Arrange the scallops on a bed of sesame rice (6 per person) and top generously with the sorrel and cream sauce. Serve immediately.

Remarks

If you don't have Noilly Prat, use another vermouth or fortified wine.
The quantities given are for a main course, so halve these for a starter.
You can use vegetable stock instead of the fish fumet.

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