Ingredients
4 T butter, divided
1 1/2 cups chopped shallots, divided
12 oz smoked salmon, chopped
1 1/2 c champagne
3 cups clam juice, divided
lg dill sprig
1 lg tarragon sprig
1 bay leaf
2 2/3 whipping cream, divided
1 1/2 lb bay scallops
2/3 dry vermouth
1 t coriander seeds
1 t olive oil
1 lb salmon cut into 8 pieces
8 lg sea scallops
4 t black caviar
Preparation
melt 2 T butter, cook 3/4 c shallots add smoked salmon, champagne bring to a boil add 2 cups clam juice, dill, taragon,& bay bring to boil, lower & simmer 10 min. add 2/3 c cream, bring to boil remove from heat and let stand 1 hour discard seasoning
puree soup until smooth
melt 2 T butter, add 3/4 c shallot, saute add bay scallops, saute 1 minute add vermouth & coriander, bring to boil add 1 cup clam juice & 2 c cream, bring to boil puree until smooth
add soups together
heat oil, season salmon & scallops cook salmon & scallops
divide soup and put one scallop and one salmon top with caviar
