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.
29 K 5/5 (2 reviews)
45 min.
Easy
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
Change measures:
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: Eton mess, Filet mignon with mustard and tarragon sauce, Tatin apples with mascarpone cream, Cod loin with saffron, Breton leek and mushroom tart, ... See them all 167
Sorrel
You can get more informations, or check-out other recipes which use it, for example: How to prepare sorrel, Herb salad, Kervallon soup, Sorrel soup, Avocado mousse with sorrel, ... See them all 9
Fish fumet
Like these other recipes: Fish petals, vegetables julienne, and beurre blanc, Fish Mousselines, Salmon rillettes, Pollack Parmentier, Sauce Normande (for fish), ... See them all 7
Noilly Prat
Like these other recipes: Pan-fried scallops and chanterelles with Noilly Prat sauce, Tournedos Rossini, Pan-fried fish fillets, braised cabbage with Noilly Prat, Scallops with cabbage julienne, ... See them all 4
Other recipes you may also like
Surprise bread
This recipe is for a large surprise bread so you can make six layers (48 small sandwiches if you divide each layer in 8), with three different flavours: smoked salmon/lime, smoked ham/butter, mayonnaise/chicken.December 27th 2020703 K 84.5 6 hours 25 min.
Cocktail sauce
Cocktail sauce is a spicy mayonnaise with cognac, Tabasco and concentrated tomato paste (or purée) added.October 13th 2010202 K4 9 min.
Coconut tuiles
Delicate tuiles with coconut. Very thin, they are both crunchy and melt-in-the-mouth. Delicious on their own or to accompany an ice-cream or cream dessert, perhaps a sophisticated one like coconut-vanilla cream for Elsa .October 13th 2010325 K4.8 1 hour 15 min.
Melting Epoisses on toast
Lightly buttered bread, a slurp of dry white wine, cured ham, sliced potato and a piece of Epoisse. A few minutes in the oven is enough to melt the cheese over the potatoes and crisp up the bread.May 10th 2014210 K 24.1 1 hour 30 min.
Nanou's tuna tart
Crisp puff pastry topped with tuna, mushrooms and cooked shallots.May 10th 2023124 K4.2 1 hour 40 min.
News list of cooking-ez.com
Sign up to receive the latest recipes (next batch due to be sent on 2025-03-30)
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.