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.
136 K 4.2/5 (30 reviews)
1 hour 25 min.
Easy
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 g 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
Change measures:
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: Smooth mixed vegetable soup, Bacon and cabbage omelette, Auvergne gratin, Stuffed cabbage leaves, Sautéed green vegetables, ... See them all 26
Cream
Like these other recipes: Chicken and mushroom pie, "Day After Pork Belly" Soup, Leopard cake, Tartiflette, Fisherman's Ragout, ... See them all 115
Scallops
Like these other recipes: Scallops with fondue of leeks, Scallops with sorrel and Noilly Prat, Scallops au gratin, Breton style shellfish and vegetable soup, Normandy seafood stew, ... See them all 10
Olive oil
Like these other recipes: Pollack fillet baked with rice and vegetables., Pesto, Breton leek and mushroom tart, Moussaka, Croque-monsieur gourmand, ... See them all 525
Other recipes you may also like
Grandma's salad
This salad harks back to the ones French grandmas used to make: green beans and potatoes (preferably still warm) mixed with diced cheese, parsley and chopped onion in a good vinaigrette dressing.September 29th 202142 K 55 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 2025297 K 24.5 3 hours 8 min.
Flambéd bananas
The trick of this recipe is to end up with bananas caramelised on the outside, still firm on the inside, coated with a tasty syrup which is not 95% butter.February 21th 2011332 K 14 40 min.
Crème brulée
Crème brûlée (burned cream) is quite easy to prepare: it's a simple egg-cream dessert. The only difficulty is in making the delicious crunchy caramel layer on top. The perfect crème brulée (for me) is a cold and soft cream, with on top a nice hot caramel crust. This is a completely new version...December 31th 20111.67 M 74.3 4 hours 40 min.
News list of cooking-ez.com
Sign up to receive the latest recipes (next batch due to be sent on 2025-07-06)
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.