Serves 6

A simple recipe that makes an impressive presentation when served to guests.

1 pound salmon fillet

¼ pound scallops

1 shallot

3 cloves garlic

8 sprigs dill

Fresh-cracked black pepper, to taste

2 lemons

Cooking spray

1 tablespoon unsalted butter

1 teaspoon extra-virgin olive oil

¼ cup dry white wine

Kosher salt

• Preheat oven to 350°.

• Butterfly the salmon lengthwise to make a ½- to ¾-inch-thick fillet. Thinly slice the scallops into ¼-inch-thick coins. Thinly slice the shallot and garlic. Remove the leaves of the dill, reserving the very top of the sprigs for garnish. Juice 1 of the lemons and grate the rind for zest. Cut the other lemon into 6 wedges. Cut the butter into 6 portions. Spray a loaf pan with cooking spray.

• Lay out the salmon and layer the scallops, shallots, garlic, dill leaves, pepper, and lemon zest on top (in that order). Drizzle the lemon juice, oil, and wine over the top. Carefully roll up the fillet and place in a loaf pan. Cover with aluminum foil and bake for 45 minutes.

• Remove the fish from the oven and let cool slightly. Cut into 6 portions. Dot the top of each with butter and sprinkle with salt. Garnish with dill sprig tops and serve.