Salmon with Scallop | Salmon Roulade, Scallop & Prawn Mousse, Spinach Beurre Blanc and Lemon Puree.

scallops

🥗Healthier: shrimp

💰Cheaper: pollock

Shrimp provides a similar texture and flavor, while pollock is more budget-friendly.

butter

🥗Healthier: olive oil

💰Cheaper: margarine

Olive oil is healthier with less saturated fat.

white wine

🥗Healthier: chicken broth

💰Cheaper: water with vinegar

Chicken broth adds flavor without alcohol, while vinegar with water mimics acidity.

salmon fillets

🥗Healthier: trout

💰Cheaper: canned salmon

Trout is a healthier option, while canned salmon is more affordable.

Heat olive oil in a large skillet over medium-high heat until shimmering.

Season the salmon fillets with salt and black pepper on both sides.

Place the salmon fillets skin-side down in the skillet and cook for 4-5 minutes until the skin is crispy.

Carefully flip the salmon fillets and cook for an additional 3-4 minutes until cooked through.

Remove the salmon from the skillet and set aside on a plate, tenting with foil to keep warm.

In the same skillet, add butter and garlic, cooking until fragrant, about 30 seconds.

Add the scallops to the skillet, seasoning with salt and pepper, and sear for 2-3 minutes on each side until golden brown.

Remove scallops from the skillet and set aside with the salmon.

Deglaze the skillet with white wine, scraping up any browned bits, and let simmer for 2 minutes.

Stir in capers, lemon juice, and chopped parsley, cooking for an additional minute.

Return the scallops to the skillet, tossing to coat in the sauce.

Serve the salmon topped with scallops and drizzled with the sauce.

Cooking Techniques

Spice Level:

Allergens