1 pound sea scallops, 1 pound mushrooms, ½ pound fresh spinach, ½ pound smoked salmon, 1 cup beurre blanc, see recipe
Beurre Blanc (White Butter Sauce)
1 quart heavy whipping cream ½ cup shallots, minced
1 pint white wine ½ cup lemon juice 1 pound unsalted butter, cut in
small cubes 2 tablespoons salt 1 tablespoon white pepper ½ cup blond
roux (clarified butter cooked slowly with 1 teaspoon of flower until
a golden color is obtained)
Sauté scallops. When ready, add mushrooms, spinach, and smoked salmon and toss. Add Beurre Blanc and toss well.
In a large pot, cook shallots in wine, until wine is reduced by ¼.
Add cream and salt and bring to a boil, then reduce heat. Watch it very closely because it will boil over quickly. Add the blond roux and whisk well. Whisk in butter piece by piece until all is incorporated. Add lemon juice, salt, and pepper. Keep warm in a bain marie.
* Note: When bringing cream to a boil, it MUST be watched. It will boil over very rapidly.
