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.
42 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.
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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 €
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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)
Liquid cream
Like these other recipes: Langres-style spinach, Rice and peas, Black Forest gateau, Creamy spaghetti with cockles and parsley, Caramelized pear custard tart, ... See them all 170
Sorrel
You can get more informations, or check-out other recipes which use it, for example: Sorrel omelette, Creamy rice with green asparagus and sorrel , Avocado mousse with sorrel, How to prepare sorrel, Sorrel and potato quiche, ... See them all 10
Fish fumet
Like these other recipes: Fish petals, vegetables julienne, and beurre blanc, Pollack Parmentier, Fish Mousselines, Sauce Normande (for fish), Salmon with sorrel, ... See them all 7
Noilly Prat
Like these other recipes: Pan-fried scallops and chanterelles with Noilly Prat sauce, Pan-fried fish fillets, braised cabbage with Noilly Prat, Scallops with cabbage julienne, Tournedos Rossini, ... See them all 4
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