This site uses only a few technical cookies necessary for its operation. By continuing to browse, you accept their use.
To find out more...
To find out more...
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.
46 K 5/5 (2 reviews)
45 min.
Easy
24.20 €
4 people
10 IngredientsLast modified on: November 24th 2021
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 for this recipe
Preparation: 30 min.
Cooking: 20 min.
All in all: 45 min.
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 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.
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.
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.
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.
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.
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.
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 recipe | 120 RDI=50 % | 20 RDI=2 % | 130 RDI=20 % | 1,760 RDI=90 % | 7,380 RDI: 90 % |
| Per 100 g | 8 RDI=3 % | 1 RDI=0 % | 9 RDI=1 % | 130 RDI=7 % | 550 RDI: 7 % |
| Per person | 30 RDI=10 % | 6 RDI=1 % | 30 RDI=5 % | 440 RDI=20 % | 1,850 RDI: 20 % |
How much will it cost?
- For 4 people : 24.20 €
- Per person : 6.05 €
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
Like these other recipes: Fish petals, vegetables julienne, and beurre blanc, Vegetable clafoutis, Tarte Normande, Gratin of potatoes with morels and yellow wine, Green beans and potatoes with Morbier cream sauce, ... See them all 174
Sorrel
You can get more informations, or check-out other recipes which use it, for example: Creamy rice with green asparagus and sorrel , Sorrel soup, Lentils with sorrel and feta cheese, Kervallon soup, Salmon with sorrel, ... See them all 12
Fish fumet
Like these other recipes: Fish Mousselines, Pollack Parmentier, Sauce Normande (for fish), Salmon rillettes, Salmon with sorrel, ... See them all 7
Noilly Prat
Like these other recipes: Scallops with cabbage julienne, Tournedos Rossini, Pan-fried scallops and chanterelles with Noilly Prat sauce, Pan-fried fish fillets, braised cabbage with Noilly Prat, ... See them all 4
Other recipes you may also like
French croissants
In this famous and highly technical recipe from a piece of yeast-based flaky dough we are going to cut and shape ("roll") croissants. June 26th 2019657 K 24.4 2 hours 35 min.
Natural leaven
Leaven is a natural raising agent, a fermented mixture of water, flour and the microscopic yeasts which are present in the air. It's a delicate living substance, sensitive to the external environment. The recipe is around 4000 years old and dates back to the Egypt of the Pharaohs, via a beautiful history...(note: the ancient Egyptians seem not to have had exclusive knowledge of the process: in Germany evidence of cooking a fermented dough has been found from 8000 BC (the Neolithic era). The... April 3rd 20201.73 M 304.0 7 days 15 min.
Minestrone
Minestrone is a traditional Italian soup. It is made with a mix of vegetables and a poultry stock. It is quite simple to make, but preparing all the vegetables takes time. There are doubtless as many minestrone recipes as there are Italian cooks, but here is my version. May 29th 2011192 K4.3 3 hours 30 min.
Smoked eggs
This sophisticated, smoky flavoured starter consists of an egg yolk, heated in a bain-marie and a smoked cream mousse with a scattering of chives, served with a buttered-toast "soldier". March 15th 201583 K4.9 12 hours 30 min.
Home-made breadcrumb coating
The crispy crust on many fried (or baked) foods comes from a breadcrumb coating. You can buy this, of course, but it's easy and much better to make your own at home. For one thing, you will know excatly what's in it – just bread – which is not the case for the commercial product. This is also a great way to use up bits of dry bread that would otherwise go to waste. May 26th 2024134 K1 1 hour 7 min.
News list of cooking-ez.com
Sign up to receive the latest recipes (next batch due to be sent on 2026-04-05)
Note: We'll never share your e-mail address with anyone else.
Post a comment or question
Follow this recipe
If you are interested in this recipe, you can "follow" it, by entering your email address here. You will then receive a notification immediately each time the recipe is modified or a new comment is added. Please note that you will need to confirm this following.
Note: We'll never share your e-mail address with anyone else.
Alternatively: you can subscribe to the mailing list of cooling-ez.com , you will receive a e-mail for each new recipe published on the site.