Jan 9, 2013

Salmon and Scallops à la Nage

The aroma of a California bay leaf lends subtle sharpness to this essential French dish. This recipe first appeared in our Jan/Feb 2013 issue along with Litty Mathew's article California Bay Leaves.

Credit: Todd Coleman

SERVES 4

INGREDIENTS

1½ cups dry white wine
1 large California bay leaf (available fresh from Marx Foods or dried from Spice House)
Kosher salt and freshly ground black pepper, to taste
2 stalks celery, cut into matchsticks
1 medium carrot, cut into matchsticks
1 small yellow onion, thinly sliced
1 lb. boneless salmon, cut into 4 pieces
8 large scallops
¼ cup heavy cream
6 tbsp. unsalted butter, cubed and chilled
Juice of 1 lemon

INSTRUCTIONS

Bring wine, bay leaf, salt, and 1½ cups water to a simmer in a 12" skillet over medium-high heat. Add the celery, carrots, and onions; cook until tender, 8–10 minutes. Using a slotted spoon, transfer vegetables to a bowl. Season salmon and scallops with salt and pepper. Add to pan, cook, covered, until cooked through, 6–8 minutes. Divide fish between plates; garnish with vegetables. Add cream, butter, juice, and salt and pepper to skillet. Cook until sauce is slightly reduced, about 3 minutes. Spoon sauce over fish.