| CATEGORY |
CUISINE |
TAG |
YIELD |
| Seafood, Grains |
|
North, Atlantic, Fisheries |
4 |
servings |
INGREDIENTS
| 1 1/2 |
lb |
Centre-cut salmon fillet; skinned and cut |
|
|
; into 4 slices |
| 4 |
lg |
Scallops; sliced |
| 4 |
tb |
Butter |
| 1 |
oz |
Chopped walnuts |
| 2 |
oz |
Seedles grapes; peeled |
| 1 |
tb |
Lemon juice; or to taste |
| 1 |
tb |
Fresh tarragon |
|
|
Salt and freshly ground pepper |
INSTRUCTIONS
Make a slit in each piece of salmon and stuff with 1/4 tsp chopped
tarragon. Season the salmon with salt and pepper. Heat 2 tbsp of the butter
in a frying pan large enough to hold the salmon in a single layer. Saut.
the salmon over moderate heat for 2-3 minutes on each side. It should be
firm to the touch. Be careful not to overcook as the salmon dries out
easily. Transfer the salmon to a warmed plate, cover and keep warm.
Add the rest of the butter to the pan. Add the walnuts, grapes, scallops
and lemon juice and toss over a moderate heat for about 1 minute or until
the scallops are opaque. Season with salt and pepper and spoon the mixture
over the salmon. Sprinkle with the remaining tarragon. Serve immediately.
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