Scallops with sorrel and Noilly Prat


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.
22K 5/5 based on 2 reviews
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Last modified on: November 24th 2021

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For 4 people, you will need:

Change to the quantities for: 2 people 4 people 8 people 12 people
How long will it take?
Time required for this recipe:
PreparationCookingStart to finish
27 min.16 min.43 min.
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Step by step recipe


Stage 1 - 5 min.
Scallops with sorrel and Noilly Prat
Prepare 1 shallot and chop finely.

Set aside.

Stage 2 - 10 min.
Scallops with sorrel and Noilly Prat

Stage 3 - 3 min.
Scallops with sorrel and Noilly Prat
Rinse and dry 24 scallops then salt on both sides.

Stage 4 - 3 min.
Scallops with sorrel and Noilly Prat
Put a frying pan on very high heat and add 2 tablespoons olive oil.

When really hot, add the scallops.

Stage 5 - 5 min.
Scallops with sorrel and Noilly Prat
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.

Stage 6 - 1 min.
Scallops with sorrel and Noilly Prat
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.

Stage 7 - 1 min.
Scallops with sorrel and Noilly Prat
Add 100 ml fish fumet and 100 ml Noilly Prat...

Stage 8 - 5 min.
Scallops with sorrel and Noilly Prat
...and reduce by about half while scraping to deglaze the bottom of the pan thoroughly.

Stage 9 - 7 min.
Scallops with sorrel and Noilly Prat
Add 250 ml liquid cream, salt and pepper again and leave to thicken gently.

Stage 10 - 1 min.
Scallops with sorrel and Noilly Prat
Then toss in the sorrel...

Stage 11 - 2 min.
Scallops with sorrel and Noilly Prat
...and stir gently until it wilts and mixes into the cream sauce.

Check the seasoning.

Stage 12
Scallops with sorrel and Noilly Prat
Arrange the scallops on a bed of sesame rice (6 per person) and top generously with the sorrel and cream sauce.

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.
And to drink?
A fruity white wine, such as a Savennières.
Keeping
Should be eaten right away.
Source
Home made, based on a recipe by Paul Bocuse.
Nutritional information
Whole recipe
Energetic valueProteins CarbohydratesFats
1,763 Kcal or 7,381 Kj116 gr24 gr130 gr
88 %45 %2 %20 %
Per 100 g
Energetic valueProteins CarbohydratesFats
130 Kcal or 544 Kj9 gr2 gr10 gr
7 %3 %<1 %1 %
Per person
Energetic valueProteins CarbohydratesFats
441 Kcal or 1,846 Kj29 gr6 gr33 gr
22 %11 %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).
Possible allergens in this recipe: Sulfites, Milk, Fish
How much will it cost?
  • For 4 people : 24.16 €
  • Per person : 6.04 €

Change currency:

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)
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