Chris' Recipes

Bon Appetite!

Salmon Wrapped Scallops, with Lemon and Dill Beurre Blanc

Written By: Chris - Dec• 04•13

I was poking around on the Internet looking for ideas of how to combine two small fillets of fresh salmon and some scallops that I had on hand into a cohesive meal.  I usually only hear terms like “Beurre blanc” when I’m reading foodie magazines or watching some Food Network program; unless I’m at my friend Laura’s!  I came across a guy making these delicious salmon wrapped scallops and thought that I needed a light sauce incorporating some fresh Dill that I had just harvested.

This dish looks fancy, but trust me – it’s not hard and really isn’t even very time consuming!  Beurre blanc is a classic French butter sauce, brightened with added capers, fresh dill or other herbs. It is a delicious sauce ideal for sear-roasted, grill, barbecued or baked fish.  It can also be used for chicken and white meals such as turkey or pork.  I’ve learned that the secret to keeping the sauce emulsified is to use cold butter and to add the butter a little at a time while whisking to blend it into the sauce.  A well-made beurre blanc sauce is rich, tangy and buttery and is lighter than sauces made with egg yolk.  It has a neutral delicate flavor by itself and doesn’t overwhelm dishes like fish, scallops and other shellfish and seafood.  Adding flavorings such as dill, lemon and lime just make it shine.

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Ingredients: 

2 6 oz. fillets of Salmon, skin removed
4 Scallops
Sunflower Oil

Beurre Blan Sauce, with Lemon and Dill:
1 Lemon, juiced (start with half and add to taste)
2 Tablespoons Lemon Zest
3 Tablespoons Fresh Dill, finely chopped
1/2 Cup Butter, cold and cut into small pieces
1 Shallot, large and finely chopped (about 1/2 Cup)
1 Cup Dry White Wine (Chardonnay, Sauvignon blanc, or similar. I used Meritage, which is a US equivalent to a Bordeaux blend)
Salt and Pepper, freshly ground to taste
Pinch of red Cayenne Pepper

Beurre blanc is prepared by first by reducing wine, vinegar or lemon juice with herbs and chopped shallots, down over moderate heat until it is almost dry.  (Some people add cream to act as a stabilizer, though it is not necessary, I think I would prefer the flavor and will next time!)  Then cold, small cubes of butter are then gradually whisked into the hot sauce.

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Heat the wine and shallots in a medium-size saucepan over moderate to high heat, stirring frequently.   Render down the wine until it is concentrated with most of the liquid evaporated.  It should have an appearance of a glaze and should take about eight to 10 minutes.

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Remove the pan from the heat and using a whisk add the butter cubes a couple at a time, waiting for each to melt before adding the other.  The sauce should become thick and creamy.

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(Warm the mixture slightly if the sauce cools and the butter takes too long to melt. But don’t overheat it, as this could ruin it.)  I prefer lemon and dill with fish, but numerous other herbs and spices can be used per your liking.  Remove from the heat, stir in the lemon zest, lemon juice, dill, salt, pepper and cayenne pepper.

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Meanwhile, steam asparagus as a side dish and prepare the wrapped scallops.

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Cut the two salmon fillets in half.  The thickness should be about the same as the scallops when wrapping them around.  Using four wooden skewers that have been snipped in half, secure the salmon around the scallops.  Season with Salt and pepper and cook over high heat in a couple tablespoons of oil.  Sear each side for about three minutes.  Remove fish from heat and gently pull out the skewers.

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I served the fish on a bed of mashed potatoes with the Beurre Blanc drizzled around.  I chose to enjoy a glass of the Cosentino 2008 Novelist (Meritage) that I had used in my sauce and thought it paired perfectly.  Bill wanted a glass of Anderson Conn Valley 2010 Pino Noir and though each tasted great, I think my wine paired better!

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The Salmon was flaky and delicious with a tender, crispy crust

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And the Scallops were sweet and succulent!

Enjoy!

Cheers!
~Chris

 

 

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