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Salmon Scallops With Sorrel Butter

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Ingredients
  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
  Tarragon 1 Pinch
  Water 2 Tablespoon
  Sorrel leaves 4
  Salt To Taste
  Pepper To Taste
Directions

In a small saucepan, melt butter.
Add sorrel leaves.
Cover.
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.
Keep warm.
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.

Recipe Summary

Difficulty Level: 
Easy
Course: 
Main Dish
Method: 
Fried
Ingredient: 
Seafood

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