Fresh Alaskan Halibut and Herb Seared Scallops with Summer Vegetable White Wine Pan Sauce

Fresh Alaskan Halibut and Herb Seared Scallops with Summer Vegetable White Wine Pan Sauce

2 T olive oil
1 6-ounce halibut filet
3 sea scallops
salt and pepper to taste
2 T total of herbs, chopped (such as parsley, thyme and oregano)
1/2 C Heirloom Tomato and White Corn Salsa (recipe)
6 T white wine
2 T cream
1 t butter

Heat the olive oil in a saute' pan until it runs quickly across the bottom of the pan when tilted. Sprinkled the filet and scallops with the chopped herbs and a little salt and pepper. Place the halibut in the saute' pan to sear. Cook on high for two to three minutes, or until there is a nice sear, and flip the halibut over. Turn the heat to medium and add the scallops, cooking for several minutes until the are nearly done. Add the corn salsa, white wine and cream. Allow to simmer on high until the halibut is cooked through (this should only take two to three minutes). Finish the pan sauce by stirring in the butter and tasting for salt and pepper.

Place some of the sauce on a nice serving plate. Place the filet on top and top with more sauce. Arrange the scallops on and around the filet.