Recipe: Scallops with cabbage.

Name: Noix de Saint Jacques aux choux.
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Yield: 4 portions
Ingredients: 16 noix de saint-jacques.6 choux blancs de "repousse".4 échalotes.1 c.à.soupe de fond de veau en poudre.20 cl de vin blanc sec.1 c.à.soupe d'huile d'olives.2 noix de beurre.sel.poivre du moulin.

By Bidule ★ ★ ★ ★ ★ 4.7/5 (3 reviews) Fishes

Prep 10 min

Cook 25 min

Total 35 min

Servings 4 serv.

for this recipe I use "regrowth" cabbage. these are white cabbages the size of an orange, whose tender, tasty leaves that are not tightly packed regrow on the stem once the cabbage is cut. only organic farmers take the trouble to harvest them

Ingredients for 4 servings

16 scallops.
6 white "regrowth" cabbages.
4 shallots.
1 tablespoon of veal stock powder.
20 cl of dry white wine.
1 tablespoon of olive oil.
2 knobs of butter.
salt.
freshly ground pepper.

Step-by-step directions

- peel and mince the shallots.
- melt the butter in a pan and sweat the shallots.
- add the white wine and let reduce by half.
- dilute the veal stock in 1/2 glass of hot water, add it to the shallots and simmer for about 20 minutes over low heat (the sauce should take on a creamy appearance). keep warm.
- cut the cabbages in half to remove the hard parts and damaged leaves.
- cut them into strips about 1 cm wide, wash and drain.
- pan fry them for 5/6 minutes in olive oil, let reduce, the cabbage should remain crispy. salt, pepper.
- cook the scallops in a pan with butter.
- salt, pepper.
- plate on a nice plate, and serve.