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.
125K 4.2/5 based on 30 reviews
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Last modified on: December 31th 2013

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For 4 people, you will need:

Change to the quantities for: 2 people 4 people 8 people 12 people
How long will it take?
Time required for this recipe:
PreparationCookingStart to finish
59 min.22 min.1 hour 21 min.
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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.
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.
A few minutes once ready to serve, but everything can be prepared and cooked the day before and rehe
Home made.
Nutritional information
Whole recipe
Energetic valueProteins CarbohydratesFats
1,654 Kcal or 6,925 Kj108 gr35 gr120 gr
83 %42 %3 %18 %
Per 100 g
Energetic valueProteins CarbohydratesFats
113 Kcal or 473 Kj7 gr2 gr8 gr
6 %3 %<1 %1 %
Per person
Energetic valueProteins CarbohydratesFats
414 Kcal or 1,733 Kj27 gr9 gr30 gr
21 %10 %1 %5 %
% are calculated relative to a Recommended Dietary Intake or RDI of 2000 k-calories or 8400 k-joules by day for a woman (change to a man).
Possible allergens in this recipe: Sulfites, Milk
How much will it cost?
  • For 4 people : 16.76 €
  • Per person : 4.19 €

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)
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