This elegant dish combines the delicate sweetness of scallops with the smoky richness of salmon. Here’s a simple recipe to prepare it:
Ingredients:
300–500 g Scallops
4–6 slices of smoked salmon
2–3 shallots, finely chopped
25 cl heavy cream
A pinch of saffron
Butter for cooking
Salt and pepper to taste
Optional: pastry triangles for garnish
Instructions:
Prepare Ingredients:
Wrap each scallop in a thin strip of smoked salmon, ensuring the seam is underneath.
Sauté the shallots in butter until softened.
Cook Scallops:
Lightly dust the scallops with flour and sear them in the pan with the shallots. Cook for 1–2 minutes on each side, ensuring they remain tender.
Prepare Sauce:
Lower the heat and add cream, saffron, salt, and pepper. Simmer for 1–2 minutes to blend the flavors.
Serve:
Plate the scallops individually or on a bed of wilted greens. Garnish with a drizzle of sauce and optional pastry crescents.