Salmon and Scallops on Lemon Grass Skewers
Ingredients
| 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 pan 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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