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Scallops With Fines Herbes And Smoked Salmon

shellfish, salmon

1 pound large scallops
20 slices smoked salmon; 12 ounces
40 chive stalks; 1 bunch
----Poaching liquid----
4 cups water
1/2 onion; finely chopped
1 stalk celery; thinly sliced
1/2 lemon; sliced
10 peppercorns; cracked
1 bay leaf
----Dressing----
2 tablespoon extra-virgin olive oil
2 tablespoon (each) orange and lemon juice
1 tablespoon lime juice
2 teaspoons rice vinegar
1 shallot; minced
1 teaspoon (each) chopped fresh chives and thyme
1 teaspoon (each) chopped fresh rosemary and basil

Poaching Liquid: In large skillet, bring water, onion, celery, lemon, peppercorns and bay leaf to boil; reduce heat and simmer for 10 minutes. Add scallops; poach until just firm to the touch, about 5 minutes. Drain and let cool. Dressing: Meanwhile, in bowl, whisk together oil, orange, lemon and lime juices, vinegar, shallot, chives, thyme, rosemary and basil; add scallops. Marinate in refrigerator for at least 1 hour or for up to 2 hours. Try these stylish and delicious pickup morsels with wine and cocktails, or serve two atop a bed of lightly dressed greens for an attractive sit-down appetizer. Add an edible flower Drain scallops; cut crosswise in half. Cut salmon slices in half. Roll each scallop half in salmon half. Tie with chive stalk.

Contributor: Canadian Living Magazine, October, 2001

Yield: 40 pieces

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