Scallops with Chardonnay Sauce

Total time: 45m
Preparation Time: 45m

For 4 people

Nutritional Information

Contains 355 Kcal, 23g Protein, 16g Carbohydrates, 18g Fat


  • Cabbage
  • 1 Savoy cabbage (ca. 700 g)
  • 0.5 tbsp. butter
  • 0.5 tsp. salt
  • 1 dl Water
  • 3 tbsp. cream
  • 30 g dried tomatoes, cut into strips
  • Sauce
  • 2 dl white wine
  • 1.5 dl fish stock
  • 2 sprig parsley
  • 0.5 tsp. black peppercorns, crushed
  • 2 shallot, finely chopped
  • 3 fresh egg yolks
  • 2 tbsp. cream
  • Molluscs
  • clarified butter
  • 12 scallops without roe (MSC)
  • 0.5 tsp. salt

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  • Cabbage

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

    Bring the wine and remaining ingredients including peppercorns to the boil, reduce the liquid to approx. 150 ml, strain and return to the pan. Stir the egg yolk and cream together well, add 3 tablespoons of the hot liquid to the egg mixture, stirring constantly, and pour it all into the remaining liquid. Bring almost to the boil over a medium heat, stirring constantly. Remove the pan from the hob, continue to stir for a further 2 mins.
  • Molluscs

    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.
  • Servieren:

    Sauce auf Teller verteilen, Muscheln darauf anrichten, Wirz dazu servieren.

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Products used in this recipe

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Due to seasonality or for logistical reasons it can occur that an ingredient is not available for this recipe. We thank you for your understanding and apologise for any inconvenience.

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