SALMON AND SCALLOP SOUP WITH CAVIAR
Steps:
- Melt 2 TBSP butter in heavy large saucepan over medium-high heat. Add 3/4 CUP shallots; saute until soft, about 3 minutes. Add smoked salmon and Champagne; bring to boil. Add 2 CUPs clam juice, dill sprig, tarragon sprig, and bay leaf. Bring soup to boil; reduce heat to low and simmer 10 minutes. Add 2/3 CUP cream; bring to boil. Remove from heat and let stand at room temperature 1 hour to allow flavors to develop. Discard dill sprig, tarragon sprig, and bay leaf. Working in batches, puree salmon soup in blender until smooth. Strain soup into large saucepan. Melt remaining 2 TBSP butter in another heavy large saucepan over medium-high heat. Add remaining 3/4 CUP shallots. Saute until shallots are soft, about 3 minutes. Increase heat to high. Add bay scallops; saute 1 minute. Add vermouth and coriander; bring to boil. Add remaining 1 CUP clam juice and 2 CUPS cream; bring to boil. Working in batches, puree scallop soup in blender until smooth. Strain soup into bowl. Stir scallop soup into salmon soup. Season to taste with salt and pepper. Heat oil in heavy large skillet over high heat. Sprinkle salmon fillet pieces and sea scallops with salt and pepper. Add salmon to skillet and cook until browned and just opaque in center, about 2 minutes per side. Transfer to plate. Add sea scallops to same skillet. Cook until browned and just opaque in center, about 2 minutes per side. Meanwhile, rewarm soup. Divide among 8 wide shallow soup bowls. Place 1 salmon piece in center of each bowl. Top each with 1 sea scallop. Spoon 1/2 TSP caviar atop each scallop. Garnish with additional dill sprigs.
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