Salmon Scallops with Tarragon Sauce (Escalopes De Saumon A L'Estragon)
Servings Prep. Time Cooking Time Calories % from Fat Fat Sodium Carbohydrates Protein Cholesterol
4 N/A N/A N/A N/A N/A N/A N/A N/A N/A


INGREDIENTS:
18 ounces center-cut skinless salmon fillet, sliced into 1/2-inch-thick scallops 2 tablespoons chopped fresh tarragon 2 tablespoons olive oil
1/2 cup chopped shallots (about 2) 3/4 cup dry white wine 1/2 cup bottled clam juice
1/2 cup creme fraiche or whipping cream additional chopped fresh tarragon



1 Sprinkle salmon with salt and pepper, then 2 tablespoons tarragon. Heat 1 tablespoon oil in heavy large skillet over medium heat. Working in batches, add salmon and saute until opaque in center, turning once, about 1 minute. Transfer to platter; tent with foil to keep warm. Add remaining 1 tablespoon oil to skillet. Add shallots and saute until tender, about 3 minutes. Add white wine and simmer until almost all liquid evaporates, scraping up browned bits, about 5 minutes. Add clam juice and creme fraiche and simmer until sauce is slightly reduced, about 3 minutes. Strain sauce through fine sieve. Season to taste with additional tarragon. Pour sauce over salmon and serve.

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