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.
- 1 1⁄2 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
- 1⁄4 cup heavy cream
- 6 tbsp. unsalted butter, cubed and chilled
- Juice of 1 lemon
- 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.