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
12 people
10 IngredientsLast modified on: December 31th 2013
For 12 people, you will need:
- 1
1 litre 500 ml green cabbage - 2
60 scallops - 3
3 shallots - 4
12 tablespoons olive oil - 5
300 ml 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 1 litre 500 ml 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 | 320 RDI=120 % | 90 RDI=9 % | 270 RDI=40 % | 4,070 RDI=200 % | 17,040 RDI: 200 % |
| Per 100 g | 7 RDI=3 % | 2 RDI=0 % | 6 RDI=1 % | 100 RDI=5 % | 420 RDI: 5 % |
| Per person | 30 RDI=10 % | 7 RDI=1 % | 20 RDI=3 % | 340 RDI=20 % | 1,420 RDI: 20 % |
How much will it cost?
- For 12 people : 49.10 €
- Per person : 4.10 €
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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, Sautéed Green Vegetables in pan, Colcannon, Harichou salad, Sautéed Pork with Peanuts, ... See them all 26
Cream
Like these other recipes: Gratin of beet tops and potatoes, Gratin Dauphinois, Potato gratin, Alpine gratin, Loin of pork with herbs and julienne vegetables , ... See them all 115
Scallops
Like these other recipes: Scallops au gratin, Warm scallop and cabbage salad, Normandy seafood stew, Scallops with sorrel and Noilly Prat, Scallops with fondue of leeks, ... See them all 10
Olive oil
Like these other recipes: Rabbit with mustard, Roasted cauliflower, Creamy spaghetti with cockles and parsley, Spinach brik parcels, Polenta with artichokes and mushrooms, ... See them all 525
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