SALMON SCALLOPS WITH TARRAGON SAUCE

SALMON SCALLOPS WITH TARRAGON SAUCE image

Yield 4 Servings

Number Of Ingredients 8

Previous Next

18 ounces center-cut skinless salmon fillet, sliced into 1/2-inch-thick scallops
2 tablespoons chopped fresh tarragon
2 tablespoons olive oil
1/2 cup chopped shallots
3/4 cup dry white wine
1/2 cup bottled clam juice
1/2 cup creme fraiche or whipping cream
Additional chopped fresh tarragon

Steps:

Sprinkle salmon with salt and pepper, then 2 tablespoons tarragon. Heat 1 tablespoon oil in heavy large skillet over medium heat. Working in batches, add salmon and sauté until opaque in center, turning once, about 1 minute. Transfer to platter; tent with foil to keep warm. Add remaining 1 tablespoon oil to skillet, Add shallots ad sauté until tender, about 3 minutes. Add white wine and simmer until almost all liquid evaporates, scraping up browned bits, about 5 minutes. Add clam juice and creme fraiche and simmer until sauce is slightly reduced, about 3 minutes. Strain sauce through fine sieve. Season to taste with additional tarragon. Pour sauce over salmon and serve.