Scallop Shell in Sand
Photographic Print
Sokol, Howard
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La Belle Cuisine - More Seafood Recipes

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"To cook is to create. And to create well...
is an act of integrity, and faith."

Scallop-Filled Salmon Medallions
with Lettuce Sauce

“Scallops are expensive, so they should be treated with some class.
But then, I suppose that every creature that gives his life for our
table should be treated with class.”
~ Jeff Smith

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Leaping Salmon in the Ballysadare River in Ireland
Photographic Print
Nicklen, Paul
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Scallop-Filled Salmon Medallions
with Lettuce Sauce
More of the Best of Bon Appetit
© 1984, Knapp Communications Corp.

Bon Appetit - One Year Subscription 

6 servings

8 ounces fresh scallops, well chilled
1 egg white
1/2 teaspoon fresh lemon juice
1/2 teaspoon salt
Pinch each of ground red pepper and
freshly grated nutmeg
1/2 cup whipping cream, well chilled
Six fresh 5 x 7-inch salmon fillets,
1/2 inch thick, skinned
1 cup dry white wine
1/2 cup water
1 shallot, minced
1 bay leaf
3 whole peppercorns
1/4 teaspoon dried tarragon
2 tablespoons (1/4 stick) butter
1 head butter lettuce or Boston lettuce
(11 ounces), rinsed, dried, and cut julienne
1 cup whipping cream
Salt and freshly ground pepper

Purée scallops, egg white, lemon juice, salt, red pepper and nutmeg in
blender or processor until smooth, stopping as necessary to scrape down
sides of container. Transfer to bowl set in ice. Stir in chilled cream one
drop at a time, making sure liquid is absorbed before adding more. Cover
and refrigerate for 2 hours.
Spread salmon fillets evenly with scallop mixture, leaving 1-inch border. Starting at narrow end, roll fillets up and fasten with wooden picks. (Can
be prepared several hours ahead to this point, covered and refrigerated.)
Combine wine, water, shallot, bay leaf, peppercorns and tarragon in large
[non-reactive] skillet. Add salmon rolls and bring just to simmer. Cover
and cook, adjusting heat so that liquid is barely shaking, until the scallop
mixture is  just set when tested with fork, about 10 minutes.
Melt butter in heavy skillet over low heat. Add lettuce, cover and cook
until wilted, about 5 minutes, stirring occasionally. Purée in blender or
processor until smooth.
Remove salmon from skillet using slotted spatula and set aside.
Strain salmon cooking liquid. Return to skillet and boil until reduced to
1/4 cup. Add cream and continue boiling until sauce is thickened. Stir
in lettuce purée. Season with salt and pepper.
Slice salmon rolls into 1/2-inch-thick rounds. Divide sauce among 6
heated plates. Arrange medallions atop sauce. Serve immediately.

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