10 Tablespoons unsalted butter
3 shallots
1/2 lb. bay scallops
1 cup dry white wine
salt and freshly ground black pepper
2 cups whipping cream
10-15 mushrooms, sliced
1/4 lb. cooked, shelled, small shrimp
3 cups Court Bouillon
6 to 8 6 oz. salmon fillets
Melt 2 tablespoons butter in 10-inch skillet over medium heat. Add shallot and stir until softened. Add scallops, wine, salt and pepper and cook 2-3 minutes. Remove scallops from skillet using a slotted spoon and set aside. Cook remaining liquid over medium high heat until reduced by half. Reduce heat to medium, add cream and cook, stirring until sauce is thickened, about 7-10 minutes. Whisk in 6 tablespoons butter, 1 tablespoon at a time. Remove sauce from heat: set aside and keep warm.
Melt remaining 2 tablespoons butter in large skillet over medium-high heat. Add mushrooms and sauté until cooked and liquid has evaporated, about 5 minutes. Blend into sauce. Add reserved scallops to sauce along with shrimp, mixing well.
Bring Court Bouillon to simmer in large skillet over high heat. Reduce heat to low, add salmon and poach until cooked through, 6-7 minutes (9 minutes per inch of thickness). Drain fillets well. Transfer to warmed plates. Reheat scallop mixture and spoon over fillets. Serve immediately.
6 cups water
3 small onions, finely chopped
3 carrots, finely chopped
3 celery stalks, finely chopped
Bouquet garni (1 bay leaf, 1 parsley sprig, 1 teaspoon thyme, 2 whole peppercorns)
1 cup dry white wine
salt
Combine water, vegetable and bouquet garni in saucepan and bring to a simmer over medium heat. Simmer, uncovered, 20 minutes. Add wine and salt and continue simmering until reduced to 3 cups. Remove court bouillon from heat and strain before using.
Source: Bon Appetit "Fish" cookbook
Prepared by: Margo for the July 2003 meeting