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Pastry Covered Salmon and Scallops with a Lemon Butter Emulsion


Rate this recipe 3.7/5 (114 Votes)


  • 1 salmon filet 4-6 lbs
  • puff pastry 16 oz
  • 8 oz scallops
  • 2 egg whites
  • 3 tablespoons sour cream
  • 3 1/2 tbsp butter
  • lemon juice


Servings 8
Level of difficulty Difficult
Preparation time 20mins
Cooking time 25mins
Cost Expensive


Step 1

Preheat oven to 350 ° F
Mix scallops with salt, pepper,
whipped egg whites until, then add the sour cream. Mix.

Step 2

Salt and pepper the salmon fillets. Stuff the fillets with scallop/ sour cream mixture.

Step 3

Wrap the salmon in puff pastry and bake 25 minutes.

Step 4

Prepare the emulsion: Mix lemon juice with equal quantities of water, a pinch of salt, boil and add cubes of butter and remove from heat and beat. Drizzle over salmon but not on the dough.

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  • 1/2 cup rice vinegar
  • 2 tbsp sugar
  • 2 cups cooked sushi rice
  • 1 cup soy sauce
  • 1/4 cup chopped cilantro
  • 2 tbsp seasame oil
  • 1 tsp chili paste
  • Salt
  • 1 mango, diced
  • 1 avocado, diced
  • 1 lb salmon, diced


  1. Combine the rice vinegar and sugar.
  2. Stir though the cooked sushi rice, and with wet hands, shape into balls.
  3. Press the balls into ramekins lined with parchment paper, and press the rice up the sides of the ramekins into cup shapes.
  4. Refrigerate for 15 minutes.
  5. In the meantime, combine the soy sauce, cilantro, sesame oil, chili paste and salt in a bowl.
  6. Combine the mango, avocado and salmon.
  7. Pour the soy mixture over the salmon mixture, and stir through until evenly coated.
  8. Remove the rice cups from the refrigerator, and peel off the parchment paper.
  9. Distribute the salmon mixture between the rice cups.
  10. Garnish, serve and enjoy!

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