Fresh Salmon and Scallops with White Vermouth Recipe
Flavors of Quebec
Total time: 30 to 60 minutes
Preparation time: 10 minutes
Cooking time: Under 30 minutes
Difficulty: Average
Chef's Note
An original recipe from François Keller, former chef at the Ritz-Carlton in Montreal
Ingredients for 4 servings
- 4 cubes of Salmon, 30 g / 1 oz. each
- 8 scallops with their coral
- 500 ml (2 cups) white vermouth
- 250 ml (1 cup) heavy cream (35%)
- 1 tsp. chopped shallot
- 4 sprigs of dill
- Salt and cayenne pepper
- 1/2 tsp. turmeric
  1. place the scallops, cubes of salmon and shallots into a saucepan; add the vermouth and a pinch of salt and cayenne; 
  2. place over the heat and cook gently for 15 minutes;
  3. remove the salmon and scallops and keep warm; 
  4. reduce the cooking juices to one-third; add the turmeric and cream; 
  5. continue reducing until the sauce is thick enough to coat the back of a spoon;
  6. correct the seasoning with salt and cayenne. 
  1. pour the sauce onto a warmed platter;
  2. place the cubes of salmon in the middle
  3. and the scallops around it; garnish with sprigs of dill
A white Burgundy such as Chablis
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