|1½ pounds||Centre-cut salmon fillet; skinned and cut|
|; into 4 slices|
|4 larges||Scallops; sliced|
|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|
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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