Supply the water for the "scallops" at this time to make the sauce. Salmon cut into small pieces.

In a ladle or small frying pan pour the cream, put the butter and the chunks of salmon. Let the sauce boil, add nutmeg and freshly ground pepper. In the end, add wine, boil for 2 minutes, and off.

"Scallops" cook as directed on the package, but without salt, because the sauce from the fish enough salty. In the pan with the sauce ready to put the "scallops" and warm up all together, stirring, add the crushed clove of garlic. If you think it needs a little salt, you can just prisolit sauce, but it seemed to me without salt very well. You can season with herbs.