Salmon Scallops With Sorrel Butter Recipe


Difficulty LevelEasyCourse
MethodMain Ingredient


 Butter1 1⁄2 Tablespoon
 Sorrel leaves8 Large, stalks removed and chopped (Fresh/Frozen)
 White vermouth1⁄4 Cup (4 tbs)
 Butter1⁄4 Cup (4 tbs)
 Salmon fillets1 Pound, cut into scallops
 Tarragon1 Pinch
 Water2 Tablespoon
 Sorrel leaves4
 Salt To Taste
 Pepper To Taste


In a small saucepan, melt butter.
Add sorrel leaves.
Cook a few minutes or until sorrel leaves are limp.
Sprinkle with vermouth.
Cook uncovered until mixture turns to a puree.
Over low heat, add butter.
Stir until butter slowly melts.
Keep warm.
Season scallops with salt, pepper and tarragon.
In a non stick frying pan, pour water.
Over high heat, cook scallops.
Tip onto 4 warm plates.
Coat with sorrel butter.
Garnish with sorrel leaves.