Salmon Scallops With Sorrel Butter
|Butter||1 1⁄2 Tablespoon|
|Sorrel leaves||8 Large, stalks removed and chopped (Fresh/Frozen)|
|White vermouth||1⁄4 Cup (4 tbs)|
|Butter||1⁄4 Cup (4 tbs)|
|Salmon fillets||1 Pound, cut into scallops|
In a small saucepan, melt butter.
Add sorrel leaves.
Cook a few minutes or until sorrel leaves are limp.
Sprinkle with vermouth.
Cook uncovered until mixture turns to a puree.
Over low heat, add butter.
Stir until butter slowly melts.
Season scallops with salt, pepper and tarragon.
In a non stick frying pan, pour water.
Over high heat, cook scallops.
Tip onto 4 warm plates.
Coat with sorrel butter.
Garnish with sorrel leaves.