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 24th 2021
Keywords for this recipe:For 2 people, you will need:
- 1
½ shallot - 2
¼ cup sorrel - 3
12 scallops - 4
1 tablespoon olive oil - 5
1 tablespoon butter - 6
¼ cup fish fumet - 7
¼ cup Noilly Prat - 8
2⁄3 cup liquid cream - 9
salt - 10
pepper
How long does it take?
Time required for this recipe:
| Preparation | Cooking | Start to finish |
|---|---|---|
| 27 min. | 16 min. | 43 min. |
At what time:
- When will I finish if I start the recipe at ... ?
When should I start for the recipe to be ready at ... ? - Work this out...
Step by step recipe
Stage 3 - 3 min.
Rinse and dry 12 scallops then salt on both sides.
Stage 4 - 3 min.
Put a frying pan on very high heat and add 1 tablespoon 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 1 tablespoon 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 ¼ cup fish fumet and ¼ cup 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 2⁄3 cup 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
| Whole recipe | |||
|---|---|---|---|
| Energetic value | Proteins | Carbohydrates | Fats |
| 881 Kcal or 3,689 Kj | 58 gr | 12 gr | 65 gr |
| 44 % | 22 % | 1 % | 10 % |
| 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 % |
How much will it cost?
- For 2 people : 12.08 €
- Per person : 6.04 €
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: Fillets of sole Dieppoise, Stuffed pumpkin gratin, Normandy seafood stew, Sliced veal with leeks and mushrooms, Spaghetti with mussels and basil, ... 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: Sorrel soup, Avocado mousse with sorrel, Sorrel pesto, Sorrel omelette, Creamy rice with green asparagus and sorrel , ... All |
 | Fish fumet: You can check-out other recipes which use it, like for example: Fish petals, vegetables julienne, and beurre blanc, Salmon with sorrel, Sauce Normande (for fish), Salmon rillettes, Fish Mousselines, ... All |
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