Salmon and Scallops à la Nage

By polloazul

Ingredients

• 1 1/2 cups dry white wine
• 1 large California bay leaf
• 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
• 1/4 cup heavy cream
• 6 tbsp. unsalted butter, cubed and chilled
• Juice of 1 lemon

Details

Adapted from saveur.com

Preparation

Step 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.