Oso Buco of Salmon & Diver Scallops with Saffron Clam Broth
Pair with Pinot Noir or Chardonnay
Osso Buco of Salmon & Diver Scallops
Preparation Time: 30 minutes
Cook Time: 15 minutes
6 large, dry-packed sea scallops
1 (24-ounce) skinless, boneless salmon fillet
1 tablespoon extra virgin olive oil
1 tablespoon unsalted butter
1 medium zucchini, fine julienned
1 medium yellow squash, fine julienned
1 carrot, fine julienned
Salt and fresh-milled black pepper
Preheat oven to 375 degrees.
Line baking sheet with parchment paper, and set aside.
Remove the small side muscle from each scallop, and discard. Cut salmon into 6 (1-inch) wide fillets. Wrap each scallop with a salmon fillet, and secure with a skewer.
Heat olive oil in medium non-stick sauté pan over medium-high heat. Season salmon medallions with salt and pepper. Sear 1 to 2 minutes per side.
Transfer to baking sheet, and bake for 5 to 6 minutes.
Melt butter in medium sauté pan over medium heat.
Add zucchini, squash and carrots, and gently sauté 4 to 5 minutes, tossing occasionally.
Season with salt and pepper.
Keep warm, until ready to serve.
To Plate: Place salmon-and-scallop Osso Buco in center of warm dinner plate. Ladle sauce around outside of Osso Buco. Arrange vegetables in 3 nests around the edges of the Osso Buco.
Saffron Clam Broth
Preparation Time: 10 minutes
Cook Time: 10 minutes
1 8 ounce bottle of clam juice
2 teaspoons unsalted butter
1 medium shallot, minced
¼ teaspoon crumbled saffron threads
1/2 cup heavy cream
1 teaspoon cornstarch, dissolved in 1 tablespoon water
Salt and fresh-milled pepper
Melt butter in small saucepan over medium-low heat. Add shallots, and sweat 3 to 4 minutes. Add saffron, and cook for another 2 minutes. Add clam juice, and bring to boil. Stir in cream, and simmer for 3 to 4 minutes. Stirring constantly, add cornstarch mixture, and simmer until sauce coats the back of a spoon. Season with pepper. Taste sauce, and season with salt, if needed.