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Trifecta of the sea & herb emulsion
Photo credit: Dana Dorobantu

Trifecta of the sea & herb emulsion

Trifecta of the sea & herb emulsion
Photo credit: Dana Dorobantu
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If you love sea food, this simple recipe will tickle your taste buds. The herb emulsion tops this dish in a delicious way and enhances the scallops, shrimps and salmon flavour.

  • Serves6
  • Prep time25 min
  • Cook time15 min
  • Timeout-
  • FreezingNe se congèle pas.


  • 2 tablespoons of olive oil
  • 6 scallops size U-10
  • 18 shrimps, deveined and prepped
  • 6 skinned salmon filet (approximately 100 g each)
  • Celery salt & pepper, as preferred
Herb emulsion
  • 2 cups of baby spinach, roughly chopped
  • 1 cup of fresh parsley, roughly chopped
  • 1/2 cup of fresh tarragon, roughly chopped
  • 3 tablespoons of capers
  • 2 egg yolks
  • Zest and juice of a lemon
  • Salt & pepper, as preferred
  • 1 cup of olive oil


  1. Combine the herb ingredients in the food blender, except for the olive oil then blend together while slowly adding the oil until smooth. Set aside in the refrigerator.
  2. On medium-high heat in a large non-stick pan, heat the olive oil then roast the scallops or shrimps for 5 minutes or until tender. Set aside on a plate.
  3. In the same pan, on medium heat, bake the salmon filets until golden. Turn-over and cook for another few minutes (the center of the filet should still be pink.)
  4. Serve 1 scallop, 3 shrimps and 1 salmon filet on each plate. Season then add the herb emulsion to serve.

Tips & tricks

Keeps for 3 days in the refrigerator. Cannot be frozen. The sauce can be kept for 5 days in the refrigerator and can be frozen for 6 months.

Recipe published on August 19, 2018