Scallop Shell in Sand
Scallop Shell in Sand
Photographic Print

Sokol, Howard
Buy at






 logo and white wine

WB01419_1.gif (2752 bytes)

La Belle Cuisine - More Seafood Recipes

WB01419_1.gif (2752 bytes)

Fine Cuisine with Art Infusion

"To cook is to create. And to create well...
is an act of integrity, and faith."


Scallop-Filled Salmon Medallions
with Lettuce Sauce



 SeaBear Smokehouse

“Scallops are expensive, so they should be treated with some class.
But then, I suppose that every creature that gives his life for our
table should be treated with class.”

~ Jeff Smith

Recipe of the Day Categories:

 wb01507_.gif (1247 bytes)  Recipe Home

 wb01507_.gif (1247 bytes)  Recipe Index

 WB01507_.gif (1247 bytes)  Recipe Search 

 wb01507_.gif (1247 bytes)  Appetizers

 wb01507_.gif (1247 bytes)  Beef

 wb01507_.gif (1247 bytes)  Beverage

 wb01507_.gif (1247 bytes)  Bread

 wb01507_.gif (1247 bytes)  Breakfast

 wb01507_.gif (1247 bytes)  Cake

 wb01507_.gif (1247 bytes)  Chocolate

 wb01507_.gif (1247 bytes)  Cookies

wb01507_.gif (1247 bytes)  Fish

 wb01507_.gif (1247 bytes)  Fruit

 wb01507_.gif (1247 bytes)  Main Dish

 wb01507_.gif (1247 bytes)  Pasta

 wb01507_.gif (1247 bytes)  Pies

 wb01507_.gif (1247 bytes)  Pork

 wb01507_.gif (1247 bytes)  Poultry

 wb01507_.gif (1247 bytes)  Salad

 wb01507_.gif (1247 bytes)  Seafood

 wb01507_.gif (1247 bytes)  Side Dish

 wb01507_.gif (1247 bytes)  Soup

 wb01507_.gif (1247 bytes)  Vegetable

 wb01507_.gif (1247 bytes)  Surprise!


 [Flag Campaign icon]



Sur La Table:
Special Offers

Your patronage of our affiliate partners supports this web site.
We thank you! In other words, please shop at LBC Gift Galerie!


Leaping Salmon in the Ballysadare River in Ireland
Leaping Salmon in the Ballysadare River in Ireland
Photographic Print

Nicklen, Paul
Buy at



Scallop-Filled Salmon Medallions
with Lettuce Sauce

More of the Best of Bon Appetit

© 1984, Knapp Communications Corp.


Bon Appetit - One Year Subscription 

6 servings

8 ounces fresh scallops, well chilled
1 egg white
1/2 teaspoon fresh lemon juice
1/2 teaspoon salt
Pinch each of ground red pepper and
freshly grated nutmeg
1/2 cup whipping cream, well chilled
Six fresh 5 x 7-inch salmon fillets,
1/2 inch thick, skinned
1 cup dry white wine
1/2 cup water
1 shallot, minced
1 bay leaf
3 whole peppercorns
1/4 teaspoon dried tarragon
2 tablespoons (1/4 stick) butter
1 head butter lettuce or Boston lettuce
(11 ounces), rinsed, dried, and cut julienne
1 cup whipping cream
Salt and freshly ground pepper

Purée scallops, egg white, lemon juice, salt, red pepper and nutmeg in
blender or processor until smooth, stopping as necessary to scrape down
sides of container. Transfer to bowl set in ice. Stir in chilled cream one
drop at a time, making sure liquid is absorbed before adding more. Cover
and refrigerate for 2 hours.
Spread salmon fillets evenly with scallop mixture, leaving 1-inch border. Starting at narrow end, roll fillets up and fasten with wooden picks. (Can
be prepared several hours ahead to this point, covered and refrigerated.)
Combine wine, water, shallot, bay leaf, peppercorns and tarragon in large
[non-reactive] skillet. Add salmon rolls and bring just to simmer. Cover
and cook, adjusting heat so that liquid is barely shaking, until the scallop
mixture is  just set when tested with fork, about 10 minutes.
Melt butter in heavy skillet over low heat. Add lettuce, cover and cook
until wilted, about 5 minutes, stirring occasionally. Purée in blender or
processor until smooth.
Remove salmon from skillet using slotted spatula and set aside.
Strain salmon cooking liquid. Return to skillet and boil until reduced to
1/4 cup. Add cream and continue boiling until sauce is thickened. Stir
in lettuce purée. Season with salt and pepper.
Slice salmon rolls into 1/2-inch-thick rounds. Divide sauce among 6
heated plates. Arrange medallions atop sauce. Serve immediately.

Featured Archive Recipes:
Salmon, Scallop and Pea Terrine
Cod, Shrimp and Scallops Simmered in Broth with Aioli
Caribbean Creole Red Snapper and Scallops
Ragout of Prawns and Scallops Esplanade
Papillotes de Saumon C'est si Bon

Index - Seafood Recipe Archives
Rites of Spring Index
Daily Recipe Index
Recipe Archives Index
Recipe Search

WB01419_1.gif (2752 bytes)

WB01507_.gif (516 bytes) Home  WB01507_.gif (516 bytes) Sitemap  WB01507_.gif (516 bytes) Recipe of the Day  WB01507_.gif (516 bytes) Art Gallery  WB01507_.gif (516 bytes) Cafe  WB01507_.gif (516 bytes) Articles  WB01507_.gif (516 bytes) Cookbooks
WB01507_.gif (516 bytes) Cajun Country  WB01507_.gif (516 bytes) Features  WB01507_.gif (516 bytes) Chefs  WB01507_.gif (516 bytes) Food Quotes  WB01507_.gif (516 bytes) Gift Gallery  WB01507_.gif (516 bytes) Favorites
WB01507_.gif (516 bytes) Basics  WB01507_.gif (516 bytes) Recipe Archives  WB01507_.gif (516 bytes) Links  WB01507_.gif (516 bytes) Guestbook   WB01507_.gif (516 bytes) What's New

88 x 31 Join today in blue

Webmaster Michele W. Gerhard
Copyright © 1999-2010 Crossroads International.  All rights reserved.
Some graphics copyright
Revised: February 28, 2010.