Smoked Salmon Scallopine

Name: Smoked Salmon Scallopine
Yield: 2
Ingredients: 2 tablespoons of butter; 300g of fresh smoked salmon fillet, cut into 1cm thick slices; 1/4 cup of finely chopped onion; 6 scallops without shells; 1 and 1/2 tablespoons of red wine vermouth; 3/4 cup of heavy cream; 2 ready-to-use vol-au-vent pastry cups; Salt and white pepper to taste; Lime zest for garnish, cut into thin strips; Rosa marina (pimenta-roxa) for garnish

1
2 tablespoons of butter
2
300g of fresh smoked salmon fillet, cut into 1cm thick slices
3
1/4 cup of finely chopped onion
4
6 scallops without shells
5
1 and 1/2 tablespoons of red wine vermouth
6
3/4 cup of heavy cream
7
2 ready-to-use vol-au-vent pastry cups
8
Salt and white pepper to taste
9
Lime zest for garnish, cut into thin strips
10
Rosa marina (pimenta-roxa) for garnish

Ingredients

1
2 tablespoons of butter
2
300g of fresh smoked salmon fillet, cut into 1cm thick slices
3
1/4 cup of finely chopped onion
4
6 scallops without shells
5
1 and 1/2 tablespoons of red wine vermouth
6
3/4 cup of heavy cream
7
2 ready-to-use vol-au-vent pastry cups
8
Salt and white pepper to taste
9
Lime zest for garnish, cut into thin strips
10
Rosa marina (pimenta-roxa) for garnish

Directions

1
In a buttered skillet, cook the salmon scallopine slightly
2
Remove it from the pan and set aside
3
Add onion and scallops to the same pan, cooking them for a few minutes without letting them brown
4
Add vermouth, heat it up, then pour it over the pan containing the fish, outside the stove, to flambe the scallops
5
Remove the scallops and reserve
6
In the skillet, reduce the cream by half
7
Check seasoning and adjust if needed
8
Cook for 5 minutes, pass through a strainer and return it to the heat, reducing until thickened and smooth
9
Spread some of the sauce onto individual plates, place the vol-au-vent pastry on top, arranging salmon slices around it
10
Fill the pastry with the remaining sauce and garnish with scallops, lime zest, and pimenta-roxa
11
881 calories per serving