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.
36 K 5/5 (2 reviews)
Grade this recipe:
Keywords:
Last modified on: November 24th 2021
For 4 people, you will need:

Change to the quantities for:
Times for this recipe
Preparation: 30 min.
Cooking: 20 min.
All in all: 45 min.
When should you start or finish this recipe?
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 - 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
Proteins (gr)Carbohydrates (gr)Fats (gr)Energy value (in k-calories)Energy value (in k-joules)
Whole recipe120 RDI=50 %20 RDI=2 %130 RDI=20 %1,760 RDI=90 %7,380 RDI: 90 %
Per 100 g8 RDI=3 %1 RDI=0 %9 RDI=1 %130 RDI=7 %550 RDI: 7 %
Per person30 RDI=10 %6 RDI=1 %30 RDI=5 %440 RDI=20 %1,850 RDI: 20 %
The % figures are calculated in relation to the Recommended Dietary Intake , or RDI of 2,000 k-calories (or 8,400 k-joules) per day for a woman Change to a man
Possible allergens in this recipe: Sulfites, Milk, Fish
How much will it cost?
  • For 4 people : 24.20 €
  • Per person : 6.05 €

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)
Other recipes you may also like
Epiphany galette
Epiphany galette
Here is the recipe for the very classic but delicious "galette des rois" (Epiphany galette) in puff or flaky pastry (pâte feuilletée) with almond cream or frangipane . You will also see some professional tips to easily handle the dough, and obtain a nice and regular galette.
January 1st 2025300 K 24.5 3 hours 8 min.
How to choose an avocado well
How to choose an avocado well
It is not so easy to choose a good avocado, tasty and well ripe. Here are some tips to help you.
June 28th 2011192 K4.4 1 min.
How to prepare egg glaze
How to prepare egg glaze
Bakers and pastry chefs use a glaze ("dorure" in French - the same word as for gilding) made with whole full eggs, beaten in a blender. This is used with a brush on pastry that would not naturally brown during cooking (brioche, puff pastry, ...).
October 17th 2018322 K4.3 2 min.
Crunchy little pieces of fish
Crunchy little pieces of fish
Small pieces of fish, dipped in beated egg then in breadcrumbs, and fried. Preferably serve with something with slightly acidic like herb salad, or Béarnaise sauce.
February 21th 2011273 K5 50 min.
Maroilles cheese quiche
Maroilles cheese quiche
Traditional recipe from northern France, using a typical and tasty regional cheese. But this can be replaced by another (see below).
April 17th 2022257 K 34.7 2 hours 30 min.
News list of cooking-ez.com

Sign up to receive the latest recipes (next batch due to be sent on 2025-08-31)

*Your e-mail Your first name or nickname
I am not a leaving thing
Note: We'll never share your e-mail address with anyone else.
Post a comment or question
Posted by:
I am not a leaving thing

Follow this recipe
If you are interested in this recipe, you can "follow" it, by entering your email address here. You will then receive a notification immediately each time the recipe is modified or a new comment is added. Please note that you will need to confirm this following.
I am not a leaving thing
Note: We'll never share your e-mail address with anyone else.
Alternatively: you can subscribe to the mailing list of cooling-ez.com , you will receive a e-mail for each new recipe published on the site.

Back to top of page