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


4 people


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:

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Savoy cabbage

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


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


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

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.


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.


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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