Scallops with cabbage julienne


Scallops with cabbage julienne
Pan-fried scallops in a sauce of their juices deglazed with a little Noilly Prat, served with a julienne of blanched cabbage in cream.
134 K 4.2/5 (30 reviews)
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Last modified on: December 31th 2013
For 4 people, you will need:

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Times for this recipe
Preparation: 60 min.
Cooking: 25 min.
All in all: 1 hour 25 min.
When should you start or finish this recipe?
If you start now, at 9:25, you will finish around : 10:45.Change start time
To finish around 7pm, you'll need to have started before: 18:10.Change end time

Step by step recipe


Stage 1 - 40 min.
Scallops with cabbage julienne
Prepare 500 g green cabbage, cooked.

Stage 2 - 5 min.
Scallops with cabbage julienne
Wash and dry 20 scallops, then place on absorbant paper.

Stage 3 - 2 min.
Scallops with cabbage julienne
Cover with a second sheet of absorbant paper and leave to wait in the fridge.

Stage 4 - 5 min.
Scallops with cabbage julienne
Chop 1 shallot finely.

Stage 5 - 1 min.
Scallops with cabbage julienne
Heat 4 tablespoons olive oil in a saucepan or frying pan then add the chopped shallot, salt and pepper.

Cook for 1 minute, without colouring.

Stage 6 - 10 min.
Scallops with cabbage julienne
Add the cabbage, then 100 ml cream and leave to reduce uncovered on low heat, stirring from time to time.

Stage 7 - 4 min.
Scallops with cabbage julienne
Meanwhile, pour 2 tablespoons olive oil into a frying pan on high heat.

When it is very hot (lightly smoking), tip in the scallops and fry until golden on both sides (about 2 minutes each side).

Transfer the cooked scallops onto a plate and cover with aluminium foil to keep them hot.

Stage 8 - 2 min.
Scallops with cabbage julienne
Turn down the heat and pour ½ glass Noilly Prat and 1 glass dry white wine into the pan, then deglaze using a wooden spatula.

Stage 9 - 7 min.
Scallops with cabbage julienne
Leave the sauce to reduce to a syrupy consistency.

Stage 10 - 5 min.
Scallops with cabbage julienne
Heat the serving plates. Place a few scallops on each plate, arrange some cabbage at the side and pour the Noilly sauce over.
Remarks
Once the sauce has reached the right consistency, you can reheat the scallops in it if necessary.
And to drink?
The same wine as you have used in the recipe.
Keeping: A few minutes once ready to serve, but everything can be prepared and cooked the day before and rehe
Source: Home made.
Nutritional information
Proteins (gr)Carbohydrates (gr)Fats (gr)Energy value (in k-calories)Energy value (in k-joules)
Whole recipe110 RDI=40 %40 RDI=3 %120 RDI=20 %1,650 RDI=80 %6,930 RDI: 80 %
Per 100 g7 RDI=3 %2 RDI=0 %8 RDI=1 %110 RDI=6 %470 RDI: 6 %
Per person30 RDI=10 %8 RDI=1 %30 RDI=5 %410 RDI=20 %1,730 RDI: 20 %
The % figures are calculated in relation to the Recommended Dietary Intake , or RDI of 2,000 k-calories (or 8,400 k-joules) per day for a woman Change to a man
Possible allergens in this recipe: Sulfites, Milk
How much will it cost?
  • For 4 people : $18.95
  • Per person : $4.75

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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.
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