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The Caterer

Pan-fried fillet of Scottish salmon and scallops with tomato and orange concassé by Michel Perraud

11 September 2006
Pan-fried fillet of Scottish salmon and scallops with tomato and orange concassé by Michel Perraud

INGREDIENTS

(serves four)

4 x 180g salmon fillets, scaled but with skin on
Salt and pepper
200g spinach, wilted
3 medium tomatoes, concassé
1 orange, diced
8 basil leaves
1 sprig dill
8 coriander seeds, crushed
Juice of 1 lemon
8tbs extra virgin olive oil
8 scallops

METHOD

Season salmon and pan-fry skin side down. Place under grill until cooked "bleu". Cut fillets in half and fold over.

Place the salmon on top of wilted spinach. Heat through together all the other ingredients, except scallops, for the sauce and leave to infuse before pouring around the salmon.

Keep hot while quickly pan-frying the scallops. Season and arrange on the plate. Serve.

Michel Perraud

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