Saumon En Paupiette Au Beurre Blanc
| Yield: | 4 Servings |
| Categories: | New Orleans, Seafood |
| 4 | sl | Salmon, sliced, thin, |
| DIVIDER | -- about 4 oz each | |
| 1/2 | lb | Scallops |
| 1 | Egg white | |
| 1 | c | Cream, heavy |
| Salt (to taste) | ||
| Pepper, white (to taste) | ||
| 2 | tb | Vinegar, wine |
| 1/2 | c | Wine, white |
| 2 | tb | Shallots, minced |
| BUERRE BLANC | ||
| 1/4 | c | Shallots, minced |
| 1/4 | c | Vinegar, wine, red |
| 1/4 | lb | Butter, softened |
| 1/8 | c | Cream, heavy |
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