some salt 4 slices salmon 1/2 lb scallops 1 egg 2 tb vinegar 1/2 c wine 2 1/4 shallots 1/4 c vinegar 1/4 lb butter 1/8 c cream 275 oven
Instructions
Serve with Buerre Blanc. Buerre Blanc: ============= Put the shallots in a pan with vinegar and reduce until the liquid is evaporated. Whisk in butter until a smooth emulsion is formed. Add cream and cook carefully for a minute.