Scallops with cabbage julienne

Prepare 500 g green cabbage, cooked.

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

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

Chop 1 shallot finely.

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.

Add the cabbage, then 100 ml cream and leave to reduce uncovered on low heat, stirring from time to time.

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.

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.

Leave the sauce to reduce to a syrupy consistency.

Heat the serving plates. Place a few scallops on each plate, arrange some cabbage at the side and pour the Noilly sauce over.