Salmon with walnuts, grapes and scallops
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1½ | pounds | Centre-cut salmon fillet; skinned and cut |
| ; into 4 slices | ||
| 4 | larges | Scallops; sliced |
| 4 | tablespoons | Butter |
| 1 | ounce | Chopped walnuts |
| 2 | ounces | Seedles grapes; peeled |
| 1 | tablespoon | Lemon juice; or to taste |
| 1 | tablespoon | Fresh tarragon |
| Salt and freshly ground pepper | ||
Directions
Make a slit in each piece of salmon and stuff with ¼ tsp chopped tarragon. Season the salmon with salt and pepper. Heat 2 tbsp of the butter in a frying pan large enough to hold the salmon in a single layer. Saut‚ the salmon over moderate heat for 2-3 minutes on each side. It should be firm to the touch. Be careful not to overcook as the salmon dries out easily. Transfer the salmon to a warmed plate, cover and keep warm.
Add the rest of the butter to the pan. Add the walnuts, grapes, scallops and lemon juice and toss over a moderate heat for about 1 minute or until the scallops are opaque. Season with salt and pepper and spoon the mixture over the salmon. Sprinkle with the remaining tarragon. Serve immediately.
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