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Scallops with sorrel and Noilly Prat

Sorrel is often used with salmon, and very successfully, but it goes very well with scallops in this recipe, given a boost with Noilly Prat vermouth.

19K 2 5

Last modified on: November 24^th 2021

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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

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

Change measures: Metric

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How long does it take?

Time required for this recipe:

Preparation	Cooking	Start to finish
27 min.	16 min.	43 min.

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Step by step recipe

Stage 1 - 5 min.

Prepare 1 shallot and chop finely.

Set aside.

Stage 2 - 10 min.

Prepare 100 g sorrel.

Set aside.

Stage 3 - 3 min.

Rinse and dry 24 scallops then salt on both sides.

Stage 4 - 3 min.

Put a frying pan on very high heat and add 2 tablespoons olive oil.

When really hot, add the scallops.

Stage 5 - 5 min.

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.

Stage 6 - 1 min.

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.

Stage 7 - 1 min.

Add 100 ml fish fumet and 100 ml Noilly Prat...

Stage 8 - 5 min.

...and reduce by about half while scraping to deglaze the bottom of the pan thoroughly.

Stage 9 - 7 min.

Add 250 ml liquid cream, salt and pepper again and leave to thicken gently.

Stage 10 - 1 min.

Then toss in the sorrel...

Stage 11 - 2 min.

...and stir gently until it wilts and mixes into the cream sauce.

Check the seasoning.

Stage 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.

And to drink?

A fruity white wine, such as a Savennières.

Keeping

Should be eaten right away.

Source

Home made, based on a recipe by Paul Bocuse.

Nutritional information

Whole recipe
Energetic value	Proteins	Carbohydrates	Fats
1,763 Kcal or 7,381 Kj	116 gr	24 gr	130 gr
88 %	45 %	2 %	20 %

Per 100 g
Energetic value	Proteins	Carbohydrates	Fats
130 Kcal or 544 Kj	9 gr	2 gr	10 gr
7 %	3 %	<1 %	1 %

Per person
Energetic value	Proteins	Carbohydrates	Fats
441 Kcal or 1,846 Kj	29 gr	6 gr	33 gr
22 %	11 %	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, Fish

How much will it cost?

For 4 people : 24.16 €
Per person : 6.04 €

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)

	Liquid cream: You can get more informations, or check-out other recipes which use it, for example: Pan-fried scallops and chanterelles with Noilly Prat sauce, Baked eggs with chicken and spinach, Strawberry mousse with mascarpone, Apricot blancmange, Breton style shellfish and vegetable soup, ... All
	Noilly Prat: You can get more informations, or check-out other recipes which use it, for example: Tournedos Rossini, Pan-fried fish fillets, braised cabbage with Noilly Prat, Scallops with cabbage julienne, Pan-fried scallops and chanterelles with Noilly Prat sauce, ... All
	Sorrel: You can get more informations, or check-out other recipes which use it, for example: Herb salad, Avocado mousse with sorrel, Sorrel soup, Sorrel pesto, Salmon with sorrel, ... All
	Fish fumet: You can check-out other recipes which use it, like for example: Fish Mousselines, Fish petals, vegetables julienne, and beurre blanc, Pollack Parmentier, Salmon with sorrel, Salmon rillettes, ... All

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