Yield: 4 servings
| Measure | 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 |
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.
Converted by MC_Buster.
Converted by MM_Buster v2.0l.