Scallops with Chardonnay Sauce

Total time: 45m
Preparation Time: 45m

For 4 people

Nutritional Information

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


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

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  • 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.
  • 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.
  • 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.

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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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