Pan Seared Salmon And Scallops Umeboshi And Port Wine Reduction Sauce Plum Wine Emulsion
Time 30 minutes
6 ea., 5 oz. Fresh King Salmon fillets
12 ea., Atlantic Diver Scallops, scored one one side and cleaned
1/2 bottle Ruby Port
1/3 lb. Unsalted Butter, cut into small cubes
2 tsp. Umeboshi paste
1 cup Japanese plum wine
1/4 cup Elderflower (sub. mirin or simple syrup)
2 tsp. Lecithin
Kosher salt to taste
1-2 tsp. Togarashi Shichimi
How to make it
In a sauce pan, reduce the port until the consistency of maple syrup. Remove from heat and whisk in the butter, a few cubes at a time until emulsified. Return to heat if the sauce gets cold, but do not boil. Whisk in the umeboshi paste and check for seasoning. Add more paste if needed. Reserve and keep warm.
In a seperate sauce pan, bring the plum wine to a boil and simmer for 3-4 minutes to cook off some of the alcohol and to take off the "bite" from it. Remove from heat and add the butter, elderflower, lecithin. Season to taste and foam with an immersion blender (you'll need a good amount of salt to bring out the flavors).
Heat enough oil in two large saute pans on high until smoking. Score the skin side of the salmon and season with salt. Add skin side down and press down gently so that it sears evenly. Cook on high for 1 minute, then reduce heat to medium. Cook until the skin is golden brown and crispy, then flip and cook until medium doneness.
Heat enough oil in two large saute pans on high until smoking. Season the scallops with salt, and add the scored side down while pressing gently on each scallop so that it sears evenly. Cook until golden brown on each side, and until medium doneness.
Serve the salmon and scallops with the two sauces layered, and a sprinkling of the togarashi on top.