Crispy Salmon with Scallops in Vanilla Cream Sauce

The Best salmon for this recipe is salmon with as much fat in the skin as possible and as in all fish the freshest possible.


  • Salmon Filets with full skin
  • Extra Virgin olive oil
  • Button Scallops
  • Shallots
  • Onion
  • Garlic
  • Cream
  • Fresh Rosemary
  • Fresh Thyme
  • Vanilla Bean
  • BCV Chardonnay Vinegar


The day before: place vanilla bean in one cup of cream. Place salmon fillets, skin side down in olive oil, so only the skin is in contact with the oil.

The day of cooking: Reduce cream by half (the slower the better). Add a small amount of thyme, (just enough too complex the cream, but not enough to taste the thyme) Add just enough vinegar so the cream does not taste flat, add slowly so not to curdle the cream. Add just enough of the vanilla creams so that you just detect it on the after taste.

Sauté the shallots in olive oil until clear. Sear scallops in the olive oil just sear the outside, do not try to cook, as they will finish when added to the cream sauce.

Add the shallots & scallops to the cream, allow mixture to marry. The scallops will finish cooking in the cream sauce. After the mixture has married, salt and pepper to taste and readjust the vanilla so it is just on the after taste.


Start BBQ and get to very high temperature. About 5 minutes before cooking salmon put some rosemary and vinegar on the salmon meat. Place salmon skin side down on the hot grill (You will not turn the salmon.). The idea is to crisp the salmon skin and almost poach the meat inside the skin. If the skin seems to be cooking faster then the meat you may lower the cover of BBQ, otherwise keep the cover open.

When salmon is done place fillet on a plate. I cover half the salmon with the scallops in vanilla cream sauce and part of the plate. Recommend serving with fresh steamed asparagus.

Serve with Blackwood Canyon 1988 Chardonnay Reserve.