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Pan-Fried Salmon with Aster Tripolium and Scallop Broth
Grilled salmon slices served over a rich scallop and coral cream broth with sautéed sea greens.
Seafood
Salmon
High Protein
Gourmet
Scallops
Estimated Nutrition
Calories
712.1
kcal / serving
2848.3 kcal total
Carbs
6.6
g
per serving
26.5 g total
Fat
54.7
g
per serving
218.8 g total
Protein
35.6
g
per serving
142.4 g total
Cook Time
15
minutes
Serves
4
people
Dietary
Vegetarian
Vegan
Dairy Free
Gluten Free
Ingredients
Dairy
75
g
Butter
divided use
200
ml
Double Cream
Liquids
150
ml
White Wine
NutsSeeds
1
pinch
Salt
to taste
1
pinch
Black Pepper
freshly ground
Seafood
500
g
Salmon Fillet
thinly sliced
8
piece
Scallops
cleaned, corals separated, white meat thinly sliced
Vegetables
200
g
Aster Tripolium
or samphire
Method
1
Preheat the grill to high.
2
Season sliced salmon on a foil-lined tray with salt and pepper.
3
Fry white scallop meat in half the butter for one minute and set aside.
4
Sauté aster tripolium or samphire in the same pan for three minutes.
5
Melt remaining butter in a clean pan and fry scallop corals for one minute.
6
Add white wine and simmer until liquid reduces by half.
7
Stir in the cream and simmer for one minute.
8
Blend the coral mixture until smooth and return to the pan with the vegetables and scallop meat.
9
Grill the salmon strips for three minutes until cooked.
10
Serve the salmon on top of the scallop broth.