Salmon with Lemon and Chive Cream Sauce

Combine stock and shallots in a small sauce pan. Boil until the liquid is reduced to 1/3 cup, about 10 minutes. Add cream boil until sauce coats spoon, about 2 minutes. Add lemon juice. Strain sauce return to saucepan. Add chopped chives. Season with salt and pepper.

Place salmon on work surface. Using a sharp knife, cut salmon on deep diagonal, almost parallel to work surface, into eight 1/4-inch thick to 3/8-inch thick scallops. Sprinkle salmon scallops with salt and pepper. Sprinkle lightly with nutmeg.

Melt butter in large nonstick skillet over medium-high heat. Working in batches, add salmon to skillet cook until just opaque in center, 30 seconds per side. Bring sauce to boil. Divide among plates. Place salmon atop sauce. Garnish with whole chives, if desired, and serve.

Serves 4