Salmon and Scallops à la Nage

Salmon and Scallops à la Nage
Salmon and Scallops à la Nage
The aroma of a California bay leaf lends subtle sharpness to this essential French dish.Todd Coleman

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.

Salmon and Scallops à la Nage
The aroma of a California bay leaf lends subtle sharpness to this essential French dish.
Yield: serves 4

Ingredients

  • 1 12 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
  • 14 cup heavy cream
  • 6 tbsp. unsalted butter, cubed and chilled
  • Juice of 1 lemon

Instructions

  1. 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.