Recipes

Recipes · Desserts

Salmon Wrapped Scallops, with Lemon and Dill Beurre Blanc

Desserts · Fish · Salmon · Sauces · Seafood

Salmon Wrapped Scallops, with Lemon and Dill Beurre Blanc

Ingredients

  • 2 6 oz . fillets of Salmon, skin removed
  • 4 Scallops
  • Sunflower Oil

Beurre Blan Sauce, with Lemon and Dill

  • 1 Lemon, juiced (start with half and add to taste)
  • 2 Tablespoons Lemon Zest
  • 3 Tablespoons Fresh Dill, finely chopped
  • 1/2 Cup Butter, cold and cut into small pieces
  • 1 Shallot, large and finely chopped (about 1/2 Cup)
  • 1 Cup Dry White Wine (Chardonnay, Sauvignon blanc, or similar. I used Meritage, which is a US equivalent to a Bordeaux blend)
  • Salt and Pepper, freshly ground to taste
  • Pinch of red Cayenne Pepper

Directions

  1. Beurre blanc is prepared by first by reducing wine, vinegar or lemon juice with herbs and chopped shallots, down over moderate heat until it is almost dry . (Some people add cream to act as a stabilizer, though it is not necessary, I think I would prefer the flavor and will next time!) Then cold, small cubes of butter are then gradually whisked into the hot sauce.
  2. Heat the wine and shallots in a medium-size saucepan over moderate to high heat, stirring frequently . Render down the wine until it is concentrated with most of the liquid evaporated. It should have an appearance of a glaze and should take about eight to 10 minutes.
  3. Remove the pan from the heat and using a whisk add the butter cubes a couple at a time, waiting for each to melt before adding the other . The sauce should become thick and creamy.
  4. (Warm the mixture slightly if the sauce cools and the butter takes too long to melt. But don’t overheat it, as this could ruin it.) I prefer lemon and dill with fish, but numerous other herbs and spices can be used per your liking . Remove from the heat, stir in the lemon zest, lemon juice, dill, salt, pepper and cayenne pepper.
  5. Meanwhile, steam asparagus as a side dish and prepare the wrapped scallops.
  6. Cut the two salmon fillets in half . The thickness should be about the same as the scallops when wrapping them around. Using four wooden skewers that have been snipped in half, secure the salmon around the scallops. Season with Salt and pepper and cook over high heat in a couple tablespoons of oil. Sear each side for about three minutes. Remove fish from heat and gently pull out the skewers .
  7. Enjoy!