Scallops with sorrel and Noilly Prat


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.
30 K 5/5 (2 reviews)
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Last modified on: November 24th 2021
For 4 people, you will need:

Change to the quantities for:
Times for this recipe
Preparation: 30 min.
Cooking: 20 min.
All in all: 45 min.
When should you start or finish this recipe?
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Step by step recipe


Stage 1 - 5 min.
Scallops with sorrel and Noilly Prat
Prepare 1 shallot and chop finely.

Set aside.

Stage 2 - 10 min.
Scallops with sorrel and Noilly Prat

Stage 3 - 3 min.
Scallops with sorrel and Noilly Prat
Rinse and dry 24 scallops then salt on both sides.

Stage 4 - 3 min.
Scallops with sorrel and Noilly Prat
Put a frying pan on very high heat and add 2 tablespoons olive oil.

When really hot, add the scallops.

Stage 5 - 5 min.
Scallops with sorrel and Noilly Prat
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.
Scallops with sorrel and Noilly Prat
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.
Scallops with sorrel and Noilly Prat
Add 100 ml fish fumet and 100 ml Noilly Prat...

Stage 8 - 5 min.
Scallops with sorrel and Noilly Prat
...and reduce by about half while scraping to deglaze the bottom of the pan thoroughly.

Stage 9 - 7 min.
Scallops with sorrel and Noilly Prat
Add 250 ml liquid cream, salt and pepper again and leave to thicken gently.

Stage 10 - 1 min.
Scallops with sorrel and Noilly Prat
Then toss in the sorrel...

Stage 11 - 2 min.
Scallops with sorrel and Noilly Prat
...and stir gently until it wilts and mixes into the cream sauce.

Check the seasoning.

Stage 12
Scallops with sorrel and Noilly Prat
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
Proteins (gr)Carbohydrates (gr)Fats (gr)Energy value (in k-calories)Energy value (in k-joules)
Whole recipe120 RDI=50 %20 RDI=2 %130 RDI=20 %1,760 RDI=90 %7,380 RDI: 90 %
Per 100 g8 RDI=3 %1 RDI=0 %9 RDI=1 %130 RDI=7 %550 RDI: 7 %
Per person30 RDI=10 %6 RDI=1 %30 RDI=5 %440 RDI=20 %1,850 RDI: 20 %
The % figures are calculated in relation to the Recommended Dietary Intake , or RDI of 2,000 k-calories (or 8,400 k-joules) per day for a woman Change to a man
Possible allergens in this recipe: Sulfites, Milk, Fish
How much will it cost?
  • For 4 people : £20.75
  • Per person : £5.20

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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)
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