Scallops with Chardonnay sauce

Scallops with Chardonnay sauce

Total: 45 Min. | Active: 45 Min.
Low Carb
Nutritional value / people: 355 kcal
, Fat: 18 g
, Carbohydrate: 16 g
, Protein: 23 g

Ingredients

4 people

Hint:


Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:

Betty Bossi Koch-Center
kochen@bettybossi.ch

Savoy cabbage

1 savoy cabbage (approx. 700 g)
½ tbsp butter
½ tsp salt
1 dl water
30 g dried tomatoes, cut into strips
3 tbsp cream

Sauce

2 dl white wine
1 ½ dl fish stock
2 shallots, finely chopped
2 sprigs parsley
½ tsp black pepper, crushed
3 fresh egg yolks
2 tbsp cream

Mussels

clarified butter
12 scallops without roe (MSC)
½ tsp salt
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How it's done

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Savoy cabbage

Quarter the cabbage and cut away the thick midribs. Cut the cabbage into strips approx. 1 cm wide. Heat the butter in a large pan. Sauté the cabbage for approx. 5 mins., season with salt Add the water, cover and simmer over a low heat for approx. 25 mins. Stir in the tomatoes and cream, heat gently.

Sauce

Bring the wine to the boil along with all the other ingredients up to and including the peppercorns, reduce the liquid to approx. 150 ml, strain and return to the pan. Mix together the egg yolks and cream, add 3 tablespoons of the hot liquid to the egg mixture, stirring constantly, and pour it all into the remaining liquid. Bring to just below the boil over a medium heat, stirring constantly. Remove the pan from the hob, stir for a further 2 mins.

Mussels

Heat the clarified butter in a non-stick frying pan. Reduce the heat a little, fry the mussels for approx. 2 1/2 mins. on each side over a medium heat, season with salt.

Good to know
Serve: Spoon the sauce onto the plates, place the mussels on top and serve with the cabbage.

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