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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.

112K 30 4.2

Last modified on: December 31^th 2013

Keywords for this recipe:Scallops Cream Noilly prat Cabbage Julienne

For 4 people, you will need:

1 1 lb + 1.6 oz green cabbage
2 20 scallops
3 1 shallot
4 4 tablespoons olive oil
5 3.5 oz cream
6 2 tablespoons olive oil
7 ½ glass Noilly Prat
8 1 glass dry white wine
9 salt
10 pepper

Change to the quantities for: 2 people 4 people 8 people 12 people

Change measures: Metric

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How long does it take?

Time required for this recipe:

Preparation	Cooking	Start 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 : Photo of step #1

Prepare 1 lb + 1.6 oz green cabbage, cooked.

Stage 2 - 5 min.

Scallops with cabbage julienne : Photo of step #2

Wash and dry 20 scallops, then place on absorbant paper.

Stage 3 - 2 min.

Scallops with cabbage julienne : Photo of step #3

Cover with a second sheet of absorbant paper and leave to wait in the fridge.

Stage 4 - 5 min.

Scallops with cabbage julienne : Photo of step #4

Chop 1 shallot finely.

Stage 5 - 1 min.

Scallops with cabbage julienne : Photo of step #5

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 : Photo of step #6

Add the cabbage, then 3.5 oz cream and leave to reduce uncovered on low heat, stirring from time to time.

Stage 7 - 4 min.

Scallops with cabbage julienne : Photo of step #7

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 : Photo of step #8

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 : Photo of step #9

Leave the sauce to reduce to a syrupy consistency.

Stage 10 - 5 min.

Scallops with cabbage julienne : Photo of step #10

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

Nutritional information

Whole recipe
Energetic value	Proteins	Carbohydrates	Fats
1,529 Kcal or 6,402 Kj	93 gr	15 gr	120 gr
76 %	36 %	1 %	18 %

Per 100 g
Energetic value	Proteins	Carbohydrates	Fats
104 Kcal or 435 Kj	6 gr	1 gr	8 gr
5 %	2 %	<1 %	1 %

Per person
Energetic value	Proteins	Carbohydrates	Fats
382 Kcal or 1,599 Kj	23 gr	4 gr	30 gr
19 %	9 %	<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).

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.

Source

Home made.

This recipe uses (among others)

	Green cabbage: You can get more informations, or check-out other recipes which use it, for example: Stuffed cabbage leaves, Sautéed Pork with Peanuts, Winegrowers' sausage casserole, Fish petals, vegetables julienne, and beurre blanc, Fisherman's Ragout, ... All
	Cream: You can get more informations, or check-out other recipes which use it, for example: Cream and herb dressing, Pasta with green asparagus, Potato purée , Curried prawn risotto, Hearty leek and sprout soup, ... All
	Scallops: You can check-out other recipes which use it, like for example: Scallop and leek pancakes, Scallops with crunchy vegetables and wine sabayon, Scallops with sorrel and Noilly Prat, Scallops with green asparagus tips and parmesan, Normandy seafood stew, ... All
	Olive oil: You can get more informations, or check-out other recipes which use it, for example: Eggs Comtoise, Lemony cabbage and potato salad, Potimarron and celeriac autumn soup, Fresh spinach with cream, Sautéed turmeric chicken with mushrooms, ... All

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