Scallops with Chardonnay sauce

Total time: 45m
Preparation Time: 45m

For 4 people

Nutritional Information

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


  • Savoy cabbage
  • 1 savoy cabbage (approx. 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 sprigs parsley
  • 0.5 tsp black pepper, crushed
  • 2 shallot, finely chopped
  • 3 fresh egg yolks
  • 2 tbsp cream
  • Mussels
  • clarified butter
  • 12 scallops without roe (MSC)
  • 0.5 tsp salt

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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.
  • Serve:

    Spoon the sauce onto the plates, place the mussels on top and serve with the cabbage.

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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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