This site uses only a few technical cookies necessary for its operation. By continuing to browse, you accept their use.
To find out more...
To find out more...
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.
46 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.
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 | 116 RDI=179 % | 24 RDI=9 % | 130 RDI=178 % | 1,762 RDI=88 % | 7,381 RDI: 88 % |
| Per 100 g | 8 RDI=13 % | 1 RDI=1 % | 9 RDI=13 % | 130 RDI=7 % | 545 RDI: 7 % |
| Per person | 29 RDI=45 % | 6 RDI=2 % | 32 RDI=45 % | 440 RDI=22 % | 1,845 RDI: 22 % |
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: Gratin of potatoes with morels and yellow wine, Fresh mint ice-cream, Mousse with two chocolates, Caramelized pear custard tart, Chocolate and vanilla crème brûlée, ... See them all 175
Sorrel
You can get more informations, or check-out other recipes which use it, for example: Sorrel omelette, Kervallon soup, Sorrel pesto, Herb salad, Sorrel mayonnaise, ... See them all 12
Fish fumet
Like these other recipes: Salmon "en papillote" with small vegetables, Fish Mousselines, Salmon with sorrel, Fish petals, vegetables julienne, and beurre blanc, Salmon rillettes, ... See them all 7
Noilly Prat
Like these other recipes: Tournedos Rossini, Pan-fried scallops and chanterelles with Noilly Prat sauce, Pan-fried fish fillets, braised cabbage with Noilly Prat, Scallops with cabbage julienne, ... See them all 4
Other recipes you may also like
Exotic fruit tart
An exotic fruit tart (bananas, kiwi and pineapple), with crisp pastry and almond cream which are cooked beforehand. It's a rather simple recipe, but the final result will impress your guests. May 27th 2020342 K5 2 hours 25 min.
Foie gras cured in salt
This a quite different preparation from the terrine of foie gras, this time it does not go in the oven, the liver is salted for 48 hours and it "cooks" (or cures) in this way. December 23th 2017583 K5 2 days 16 hours 30 min.
Crispy prawn rolls
The prawns are fried, then mixed with finely diced carrots and courgettes before being rolled up in a sheet of brik or filo pastry. July 27th 2014100 K4.8 35 min.
Sardine and potato gratin
For this astonishing gratin, part gratin and part clafoutis, we combine potatoes, cooked shallots and pieces of sardines in oil. October 22th 20256,107 1 hour 20 min.
Epiphany galette
Here is the recipe for the very classic but delicious "galette des rois" (Epiphany galette) in puff or flaky pastry (pâte feuilletée) with almond cream or frangipane . You will also see some professional tips to easily handle the dough, and obtain a nice and regular galette. January 1st 2025318 K 24.5 3 hours 8 min.
News list of cooking-ez.com
Sign up to receive the latest recipes (next batch due to be sent on 2026-04-26)
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.