This dish consists of delicate colors and superb flavor!

What You Need:

• 8 lemon grass stalks
• 8 oz salmon fillet, skinned
• 8 queen scallops, with their corals if possible
• 8 baby onions, peeled and blanched
• ½ yellow pepper, cut into 8 squares
• 2 tbsp butter
• Juice of ½ lemon
• Salt, ground white pepper and paprika

For the sauce:

• 2 tbsp dry vermouth
• ¼ cup butter
• 1 tsp chopped fresh tarragon

How to make the Salmon and Scallop Brochettes

1. Preheat the grill to a medium high. Cut off the top of each lemon grass stalk. Reserve the bulb ends for another dish. Cut the salmon fillet into 12 ¾ in cubes. Thread the salmon, scallops, corals if available, onions, and pepper squares on to the lemon grass and arrange the brochettes in a grill pan.
2. Melt the butter in a small pan, add the lemon juice and a pinch of paprika and then brush all over the brochettes. Grill the skewers for about 2-3 minutes on each side, turning and basting the brochettes each minute, until the fish and scallops are just cooked, but are still very juicy. Transfer to a platter and keep hot while you make the tarragon butter sauce.
3. Pour the dry vermouth and all of the leftover cooking juices from the brochettes into a small pan and boil quite fiercely to reduce by half. Add the butter and melt, always stirring. Stir in the chopped fresh tarragon and add salt and ground white pepper to taste. Pour the tarragon butter sauce over the brochettes and serve.