1 side of wild salmon (2-3 pounds) ½ pounds fresh scallops 1 egg 4 tablespoons heavy cream 1/8 teaspoon each of salt, white pepper and nutmeg ½ teaspoon of Old Bay Seasoning and the zest of 1 lemon ¼ pound of butter
Remove the bloodline and pin bones of the salmon, trying to keep the thickness even. In a food processor, add scallops, salt, white pepper, nutmeg, Old Bay and lemon zest. Pulse ingredients for 30 seconds. Add heavy cream and pulse again for 30 seconds until a mousse-like consistency. Place mousse on the salmon and roll. Cut into 2-inch wide sections and place on a baking pan with the scallop mousse side up. Drizzle with melted butter and bake at 350 degrees for 15-18 minutes.
1 stick of butter, 2 shallots, 2 crushed cloves of garlic, salt and pepper to taste, 2 sprigs of dill, ½ cup of white wine, 1 cup of heavy cream and ½ cup of fish broth or clam juice.
In a saucepan melt 1½ sticks of butter, chopped shallots