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.
31 K 5/5 (2 reviews)
45 min.
Easy
12 people
10 IngredientsLast modified on: November 24th 2021
For 12 people, you will need:
- 1
3 shallots - 2
300 g sorrel - 3
72 scallops - 4
6 tablespoons olive oil - 5
90 g butter - 6
300 ml fish fumet - 7
300 ml Noilly Prat - 8
750 ml liquid cream - 9
salt - 10
pepper - Total weight: 4,065 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 72 scallops then salt on both sides.
Stage 4 - 3 min.
Put a frying pan on very high heat and add 6 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 90 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 300 ml fish fumet and 300 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 750 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 | 350 RDI=130 % | 70 RDI=7 % | 390 RDI=60 % | 5,290 RDI=260 % | 22,140 RDI: 260 % |
| 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 12 people : 72.50 €
- 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: Layered Leek and Egg Gratin , Cream of cauliflower soup with smoked haddock , Chilli langoustines, Household cake (Gâteau de ménage), Penne with Mushrooms, ... See them all 169
Sorrel
You can get more informations, or check-out other recipes which use it, for example: Sorrel omelette, Sorrel pesto, Creamy rice with green asparagus and sorrel , Kervallon soup, How to prepare sorrel, ... See them all 9
Fish fumet
Like these other recipes: Pollack Parmentier, Fish Mousselines, Salmon with sorrel, Fish petals, vegetables julienne, and beurre blanc, Sauce Normande (for fish), ... See them all 7
Noilly Prat
Like these other recipes: Tournedos Rossini, Scallops with cabbage julienne, Pan-fried fish fillets, braised cabbage with Noilly Prat, Pan-fried scallops and chanterelles with Noilly Prat sauce, ... See them all 4
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