1,421 easy and fully explained recipes, with 33,930 photos and 78 videos

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 24^th 2021

Keywords for this recipe:

For 8 people, you will need:

1 2 shallots
2 200 g sorrel
3 48 scallops
4 4 tablespoons olive oil
5 60 g butter
6 200 g fish fumet
7 200 g Noilly Prat
8 500 g liquid cream
9 salt
10 pepper
Total weight: 2,710 grams

Change to the quantities for: 2 people 4 people 8 people 12 people

Change measures: Metric

Metric weight Metric volumes

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 1 - 5 min.

Prepare 2 shallots and chop finely.

Set aside.

Stage 2 - 10 min.

Prepare 200 g sorrel.

Set aside.

Stage 3 - 3 min.

Rinse and dry 48 scallops then salt on both sides.

Stage 4 - 3 min.

Put a frying pan on very high heat and add 4 tablespoons olive oil.

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.

Stage 6 - 1 min.

Turn down the heat. Using the same pan, add 60 g butter and when it froths, add the chopped shallot, salt and pepper.

Cook for 1 minute without colouring.

Stage 7 - 1 min.

Add 200 g fish fumet and 200 g 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 500 g liquid cream, salt and pepper again and leave to thicken gently.

Stage 10 - 1 min.

Then toss in the sorrel...

Stage 11 - 2 min.

...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

Whole recipe
Energetic value	Proteins	Carbohydrates	Fats
3,526 Kcal or 14,763 Kj	232 gr	49 gr	260 gr
176 %	89 %	5 %	39 %

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 %

% are calculated relative to a Recommended Dietary Intake or RDI of 2000 k-calories or 8400 k-joules by day for a woman (change to a man).

Possible allergens in this recipe: Sulfites, Milk, Fish

How much will it cost?

For 8 people : 48.32 €
Per person : 6.04 €

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: You can get more informations, or check-out other recipes which use it, for example: Creamy artichokes, Ham pasta bake, Lemon creams, Sautéed turmeric chicken with mushrooms, Sea bass with coriander cream en papillote, ... All
	Noilly Prat: You can get more informations, or check-out other recipes which use it, for example: Pan-fried fish fillets, braised cabbage with Noilly Prat, Pan-fried scallops and chanterelles with Noilly Prat sauce, Tournedos Rossini, Scallops with cabbage julienne, ... All
	Sorrel: You can get more informations, or check-out other recipes which use it, for example: Sorrel omelette, Salmon with sorrel, How to prepare sorrel, Sorrel pesto, Sorrel soup, ... All
	Fish fumet: You can check-out other recipes which use it, like for example: Fish Mousselines, Salmon with sorrel, Pollack Parmentier, Salmon "en papillote" with small vegetables, Sauce Normande (for fish), ... All

Other recipes you may also like

Fruit crumble

A fruit pudding: very easy to do and delicious: just a layer of fruit with a golden crunchy topping.
346K4.0 1 hour 11 min. February 21^th 2011

Green parsley sauce

This sauce, with a great parsley taste, is perfect with steamed vegetables or fish. At the bottom you will find the coulis version of this recipe.
497K 44.3 23 min. February 21^th 2011

Express chilli con carne

This is a really express recipe, a "true" chilli is longer and more difficult to do.
382K3.8 33 min. February 21^th 2011

How to prevent butter burning during cooking

Butter, which is excellent for fixing flavours in a recipe, burns if the temperature is too high. It darkens and produces unpleasant small black specks (by the way, note that the famous recipe "raie au beurre noir", ray in black butter, is a kind of sacrilege!).
130K 24.1 3 min. February 21^th 2011

Stewed apple (compote)

Here is a very basic but delicious recipe, and the pitfalls to avoid.
2.4M 14.8 1 hour 13 min. November 8^th 2017

News list of cooking-ez.com

Note: We'll never share your e-mail address with anyone else.

Post your 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.