Salmon and Scallops on Lemon Grass Skewers


  • 8 lemon grass stalks (slightly sharpened at one end)
  • 1/2 pound of skinless salmon fillet
  • 8 large fresh sea scallops
  • 1/2 sweet red bell pepper cut into 8 squares
  • 1/2 sweet green pepper cut into 8 squares
  • 1/2 red onion cut into 3 inch chunks
  • 2 tbs of unsalted butter
  • Juice of 1/2 lemon
  • Kosher or sea salt and fresh cracked black pepper
  • 2 tbs of dry vermouth or dry white wine (for the sauce)
  • 1 stick of unsalted butter (for the sauce)
  • 1 tsp of chopped tarragon (for the sauce)
  • 1 shallot minced finely (for the sauce)
  • 1 clove of garlic finely minced
These Salmon and Scallops have a bit of Asian influence with the lemon grass skewers and a French twist with the butter tarragon sauce.


  • Pre-heat broiler.
  • Cut the lemon grass stalks making skewers, leaving the bottom bulb for another use.
  • Cut the salmon into 12 (1 inch) cubes.
  • Build the skewers, alternating the salmon, scallops, onions, red and green peppers.
  • Brush the skewers all over with melted butter. Season with salt and pepper.
  • Broil the skewers for about 3 to 4 minutes on each side. Turning once and basting.
  • Transfer to a platter and keep warm
  • Add remaining sauce to the pan and saute the shallot and garlic gently for about 2 minutes.
  • Add the left over sauce from skewers to the panĀ  along with the white wine and bring to a boil and reduce.
  • Lower the heat and add the butter, then stir in the chopped tarragon and re-season.
  • Pour sauce over the skewers and serve.

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