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.
25 K 5/5 (2 reviews)
45 min.
Easy
8 people
10 IngredientsLast modified on: November 24th 2021
For 8 people, you will need:
- 1
2 shallots - 2
1 cup sorrel - 3
48 scallops - 4
4 tablespoons olive oil - 5
1⁄3 cup butter - 6
1 cup fish fumet - 7
1 cup Noilly Prat - 8
2 cups + 2 tablespoons liquid cream - 9
salt - 10
pepper
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 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.
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 1⁄3 cup 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 1 cup fish fumet and 1 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 cups + 2 tablespoons 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 | 230 RDI=90 % | 50 RDI=5 % | 260 RDI=40 % | 3,530 RDI=180 % | 14,760 RDI: 180 % |
| 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 8 people : 48.35 €
- 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: Pistachio tiramisu, Pear and chocolate tart with a hint of mint, Tandoori-flavoured chicken with leeks, Baked eggs with chicken and spinach, Gratin of leeks with Morbier cheese, ... See them all 165
Sorrel
You can get more informations, or check-out other recipes which use it, for example: Creamy rice with green asparagus and sorrel , Salmon with sorrel, Sorrel pesto, Sorrel omelette, How to prepare sorrel, ... See them all 8
Fish fumet
Like these other recipes: Sauce Normande (for fish), Salmon with sorrel, Salmon rillettes, Fish Mousselines, Salmon "en papillote" with small vegetables, ... 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
Other recipes you may also like
Hummus
Hummus (or houmous), is one of the famous and delicious Lebanese "mezzes".May 30th 2020331 K4.7 20 min.
You should not add raisins to recipes dry
Used straight from the packet raisins are too dry and hard.February 21th 2011257 K4.1 40 min.
Stewed apple (compote)
Here is a very basic but delicious recipe, and the pitfalls to avoid.November 8th 20172.42 M 14.8 1 hour 15 min.
Crispy rolls with chicken and leek
Finely sliced leeks are cooked with a shallot, to which is added leftover chicken with a little cream and parmesan. This mixture is rolled up in filo pastry, and cooked in the oven.February 21th 2011230 K5 50 min.
Roquefort sauce
This is an ideal sauce to make when you have been cooking meat, as it uses the juices left in the pan, but there's a tip for making it without meat juices.December 19th 2010200 K4.9 25 min.
News list of cooking-ez.com
Sign up to receive the latest recipes (next batch due to be sent on 2024-11-24)
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.