Salmon Scallops With Sorrel Butter Recipe
Ingredients
| 1 knob of butter | ||
| Sorrel leaves | 8 | |
| 1/4 cup white vermouth | ||
| Butter | 1/4 Cup (16 tbs) | |
| 1 lb salmon fillets, cut into scallops | ||
| Pinch of tarragon | ||
| Water | 2 Tablespoon | |
| Sorrel leaves | 4 | |
| Salt | To Taste | |
| Pepper | To Taste | |
Directions
In a small saucepan, melt butter.
Add sorrel leaves.
Cover.
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.
Add sorrel leaves.
Cover.
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.
Chef
