Preheat the grill to high.
Season sliced salmon on a foil-lined tray with salt and pepper.
Fry white scallop meat in half the butter for one minute and set aside.
Sauté aster tripolium or samphire in the same pan for three minutes.
Melt remaining butter in a clean pan and fry scallop corals for one minute.
Add white wine and simmer until liquid reduces by half.
Stir in the cream and simmer for one minute.
Blend the coral mixture until smooth and return to the pan with the vegetables and scallop meat.
Grill the salmon strips for three minutes until cooked.
Serve the salmon on top of the scallop broth.