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Pan-fried salmon with aster tripolium and scallop broth

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For the salmon

For the aster tripolium and scallop broth

  • 75g/3oz butter
  • 8 scallops, cleaned, corals separated from white meat, white meat thinly sliced
  • 200g/7oz aster tripolium (a salt marsh plant occasionally available at fishmongers); you can substitute samphire if unavailable
  • 150ml /5fl oz white wine
  • 200ml/7fl oz double cream