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.
146 K 4.2/5 (30 reviews)
1 hour 25 min.
Easy
16.80 €
4 people
10 IngredientsLast modified on: December 31th 2013
For 4 people, you will need:
- 1
500 g green cabbage - 2
20 scallops - 3
1 shallot - 4
4 tablespoons olive oil - 5
100 ml cream - 6 2 tablespoons olive oil
- 7
½ glass Noilly Prat - 8
1 glass dry white wine - 9
salt - 10
pepper - Total weight: 1,465 grams
Times for this recipe
Preparation: 60 min.
Cooking: 25 min.
All in all: 1 hour 25 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 1 - ⌛ 40 min.
Prepare 500 g green cabbage, cooked.
Stage 2 - ⌛ 5 min.
Wash and dry 20 scallops, then place on absorbant paper.
Stage 3 - ⌛ 2 min.
Cover with a second sheet of absorbant paper and leave to wait in the fridge.
Stage 5 - ⌛ 1 min.
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.
Cook for 1 minute, without colouring.
Stage 6 - ⌛ 10 min.
Stage 7 - ⌛ 4 min.
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.
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.
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.
Leave the sauce to reduce to a syrupy consistency.
Stage 10 - ⌛ 5 min.
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 recipe | 110 RDI=40 % | 40 RDI=3 % | 120 RDI=20 % | 1,650 RDI=80 % | 6,930 RDI: 80 % |
| Per 100 g | 7 RDI=3 % | 2 RDI=0 % | 8 RDI=1 % | 110 RDI=6 % | 470 RDI: 6 % |
| Per person | 30 RDI=10 % | 8 RDI=1 % | 30 RDI=5 % | 410 RDI=20 % | 1,730 RDI: 20 % |
How much will it cost?
- For 4 people : 16.80 €
- Per person : 4.20 €
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)
Green cabbage
You can get more informations, or check-out other recipes which use it, for example: Auvergne gratin, Bistro-style cabbage salad, Pan-fried salmon with white cabbage, Cockles and cabbage with smoky cream sauce, Sautéed green vegetables, ... See them all 26
Cream
Like these other recipes: Mushroom velouté, Country-style spring pasta, Soft apple cookies, Du Barry soup, Chicken and mushroom pie, ... See them all 121
Scallops
Like these other recipes: Scallops with sorrel and Noilly Prat, Scallops with fondue of leeks, Scallops with crunchy vegetables and wine sabayon, Breton style shellfish and vegetable soup, Scallops au gratin, ... See them all 10
Olive oil
Like these other recipes: Broken eggs with mushrooms, Frichti from Bruxelles, New York style pasta, Home-made chilli oil, Beet leaf pesto, ... See them all 549
Other recipes you may also like
Avengers' potatoes
Lurking behind this strange name (see reason below) is a kind of potato-cheese gratin, which is wrapped in thin slices of bacon. It's cooked first on the hob, then in the oven. February 21th 2011317 K5 1 hour 55 min.
Passion fruit jellies
Usually to make fruit jellies or (fruit "paste"), it's like jam but you need to cook fruit pulp and sugar much longer. Unfortunately, this long cooking is bad for both vitamins and flavour. In this recipe we use a special jam gelling agent, to reduce cooking time as much as possible . July 4th 2018349 K4 2 hours 30 min.
4 pears salad with vanilla
It's a very easy recipe, everything depends on the choice of differents kinds of pears all fully ripe, to give a delicious contrast in the mouth. February 21th 2011244 K4.2 40 min.
French dressing (vinaigrette)
Here is a very simple recipe, but it could completely transform, maybe even transcend, your salad. July 7th 20111.07 M4.5 7 min.
Hummus
Hummus (or houmous), is one of the famous and delicious Lebanese "mezzes". May 30th 2020351 K4.7 20 min.
News list of cooking-ez.com
Sign up to receive the latest recipes (next batch due to be sent on 2026-01-11)
Note: We'll never share your e-mail address with anyone else.
Post a comment or question
Follow this recipe (as 2 people already do)
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.