Scallops with sorrel and Noilly Prat
Sorrel is often used with salmon, and very successfully, but it goes very well with scallops in this recipe, given a boost with Noilly Prat vermouth.
9,043 1 5
Last modified on: November 24th 2021
Keywords for this recipe:For 4 people, you will need:
- 1
1 shallot - 2
100 g sorrel - 3
24 scallops - 4
2 tablespoons olive oil - 5
30 g butter - 6
100 ml fish fumet - 7
100 ml Noilly Prat - 8
250 ml liquid cream - 9
salt - 10
pepper - Total weight: 1,355 grams
How long does it take?
Time required for this recipe:
| Preparation | Cooking | Start to finish |
|---|---|---|
| 27 min. | 16 min. | 43 min. |
At what time:
- When will I finish if I start the recipe at ... ?
When should I start for the recipe to be ready at ... ? - Work this out...
Step by step recipe
Stage 3 - 3 min.
Rinse and dry 24 scallops then salt on both sides.
Stage 4 - 3 min.
Put a frying pan on very high heat and add 2 tablespoons olive oil.
When really hot, add the scallops.
When really hot, add the scallops.
Stage 5 - 5 min.
Fry until nicely browned on both sides as rapidly as possible (hence the very high heat).
Transfer to a plate and cover with aluminium foil to keep hot.
Transfer to a plate and cover with aluminium foil to keep hot.
Stage 6 - 1 min.
Turn down the heat. Using the same pan, add 30 g butter and when it froths, add the chopped shallot, salt and pepper.
Cook for 1 minute without colouring.
Cook for 1 minute without colouring.
Stage 7 - 1 min.
Add 100 ml fish fumet and 100 ml Noilly Prat...
Stage 8 - 5 min.
...and reduce by about half while scraping to deglaze the bottom of the pan thoroughly.
Stage 9 - 7 min.
Add 250 ml liquid cream, salt and pepper again and leave to thicken gently.
Stage 10 - 1 min.
Then toss in the sorrel...
Stage 11 - 2 min.
Stage 12
Arrange the scallops on a bed of sesame rice (6 per person) and top generously with the sorrel and cream sauce.
Serve immediately.
Serve immediately.
Remarks
If you don't have Noilly Prat, use another vermouth or fortified wine.
The quantities given are for a main course, so halve these for a starter.
You can use vegetable stock instead of the fish fumet.
The quantities given are for a main course, so halve these for a starter.
You can use vegetable stock instead of the fish fumet.
And to drink?
A fruity white wine, such as a Savennières.
Keeping
Should be eaten right away.
Nutritional information
| Whole recipe | |||
|---|---|---|---|
| Energetic value | Proteins | Carbohydrates | Fats |
| 1,763 Kcal or 7,381 Kj | 116 gr | 24 gr | 130 gr |
| 88 % | 45 % | 2 % | 20 % |
| Per 100 g | |||
|---|---|---|---|
| Energetic value | Proteins | Carbohydrates | Fats |
| 130 Kcal or 544 Kj | 9 gr | 2 gr | 10 gr |
| 7 % | 3 % | <1 % | 1 % |
| Per person | |||
|---|---|---|---|
| Energetic value | Proteins | Carbohydrates | Fats |
| 441 Kcal or 1,846 Kj | 29 gr | 6 gr | 33 gr |
| 22 % | 11 % | 1 % | 5 % |
How much will it cost?
- For 4 people : 24.16 €
- Per person : 6.04 €
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, based on a recipe by Paul Bocuse.
This recipe uses (among others)
 | Liquid cream: You can get more informations, or check-out other recipes which use it, for example: Shallot confit tart, Hearty potato and ham gratin, Chocolate cream with a crunch, irish coffee mousse, French toast "cordon bleu", Pain perdu, ... All |
 | Sorrel: You can get more informations, or check-out other recipes which use it, for example: Avocado mousse with sorrel, Sorrel omelette, Salmon with sorrel, Herb salad, Creamy rice with green asparagus and sorrel , ... All |
 | Fish fumet: You can check-out other recipes which use it, like for example: Fish petals, vegetables julienne, and beurre blanc, Salmon "en papillote" with small vegetables, Fish Mousselines, Salmon rillettes, Sauce Normande (for fish), ... All |
 | Noilly Prat: You can get more informations, or check-out other recipes which use it, for example: Scallops with cabbage julienne, Tournedos Rossini, Pan-fried fish fillets, braised cabbage with Noilly Prat, Pan-fried scallops and chanterelles with Noilly Prat sauce, ... All |
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