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.
133 K 4.2/5 (30 reviews)
1 hour 25 min.
Easy
12 people
10 IngredientsLast modified on: December 31th 2013
For 12 people, you will need:
- 1
3 lb + 4.8 oz green cabbage - 2
60 scallops - 3
3 shallots - 4
12 tablespoons olive oil - 5
10.6 oz cream - 6 6 tablespoons olive oil
- 7
1.5 glass Noilly Prat - 8
3 glasses dry white wine - 9
salt - 10
pepper
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 3 lb + 4.8 oz green cabbage, cooked.
Stage 2 - 5 min.
Wash and dry 60 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 12 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 6 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 1.5 glass Noilly Prat and 3 glasses 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 | 330 RDI=130 % | 110 RDI=10 % | 360 RDI=60 % | 4,960 RDI=250 % | 20,780 RDI: 250 % |
| 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 12 people : 50.30 €
- Per person : 4.20 €
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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.
This recipe uses (among others)
Green cabbage
You can get more informations, or check-out other recipes which use it, for example: Bacon and cabbage omelette, Bistro-style cabbage salad, Veal Chop With Assortment of Vegetables, Colcannon, Auvergne gratin, ... See them all 26
Cream
Like these other recipes: Stock-pot fish , Spaghetti with smoked salmon, Leek and egg frichti, Sliced cauliflower with 3 cheeses, Leopard cake, ... See them all 115
Scallops
Like these other recipes: Breton style shellfish and vegetable soup, Scallops with sorrel and Noilly Prat, Scallops with fondue of leeks, Scallops with crunchy vegetables and wine sabayon, Scallops au gratin, ... See them all 10
Olive oil
Like these other recipes: Mushroom and artichoke omelette, Fried eggs with tomatoes, Quartet of brassicas with cream , Gratin Parmentier, Stuffed artichokes au gratin, ... See them all 518
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