1,528 easy and fully explained recipes, with +66K photos and 78 videos

This site uses only a few technical cookies necessary for its operation. By continuing to browse, you accept their use.
To find out more...

Scallops with sorrel and Noilly Prat

Name: Scallops with sorrel and Noilly Prat
Prep time: 27 min
Cook time: 16 min
Total time: 43 min
Yield: 4 people
Cuisine: French
Ingredients: 1 shallot; 100 g sorrel; 24 scallops; 2 tablespoons olive oil; 30 g butter; 100 ml fish fumet; 100 ml Noilly Prat; 250 ml liquid cream; salt; pepper

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.

42 K 5/5 (2 reviews)

45 min.

Easy

24.20 €

4 people

10 Ingredients

Last modified on: November 24^th 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.

When should you start or finish this recipe?

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 1 - ⌛ 5 min.

Scallops with sorrel and Noilly Prat : Stage 1

Prepare 1 shallot and chop finely.

Set aside.

Stage 2 - ⌛ 10 min.

Scallops with sorrel and Noilly Prat : Stage 2

Prepare 100 g sorrel.

Set aside.

Stage 3 - ⌛ 3 min.

Scallops with sorrel and Noilly Prat : Stage 3

Rinse and dry 24 scallops then salt on both sides.

Stage 4 - ⌛ 3 min.

Scallops with sorrel and Noilly Prat : Stage 4

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 : Stage 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.

Stage 6 - ⌛ 1 min.

Scallops with sorrel and Noilly Prat : Stage 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.

Stage 7 - ⌛ 1 min.

Scallops with sorrel and Noilly Prat : Stage 7

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

Stage 8 - ⌛ 5 min.

Scallops with sorrel and Noilly Prat : Stage 8

...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 : Stage 9

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

Stage 10 - ⌛ 1 min.

Scallops with sorrel and Noilly Prat : Stage 10

Then toss in the sorrel...

Stage 11 - ⌛ 2 min.

Scallops with sorrel and Noilly Prat : Stage 11

...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

	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 %