Pan-fried salmon and scallops with sweet corn succotash

Ingredients
(Serves four)
Scallops
4 x 75gm Fillets of salmon (with skin)

4 x 40gm Scallops
Succotash
1 Shallot peeled and finely chopped
? Garlic clove, peeled and crushed
1 Red chilli, (inside removed and finely chopped)
50g Leek, cut into ? cm pieces and washed
60ml White wine
150ml Double cream
50gm Sweet corn kernels
50gm Tomatoes, diced (blanched and peeled)
50gm Broad beans (blanched and peeled)

Red Pepper Coulis (Makes 150 ml)
4 Medium Red Peppers
60gm Unsalted butter, chilled and diced
Salt and peppermill
120gm Sevruga caviar (for garnish)

Method
Scallops/Salmon
Scale the skin on the salmon fillets and then remove and set aside. 
Discard any brown flesh, cut the fillets in half and trim to the same depth as the scallops.
Wrap two pieces around each scallop and overlap the thin ends of the salmon.  Cut the reserve salmon into strips the same height as the salmon.  Wrap the skin around the salmon and scallop rolls.
Heat up a heavy duty iron pan, add some olive oil and seal the scallop-salmon roll on both side till slightly brown. Put in a preheated oven for another 2 minutes or until translucent. Remove from the pan and keep to rest on a warm place.

Succotash
Sweat the shallots in oil, until they become translucent.  Add the chillis, garlic, and sweat for a further minute. 
Add the leek and sweat slowly till soft. Add the white wine and reduce the double cream till slightly thickened.
Add the sweet corn kernels, tomatoes, broad beans and season with salt and pepper.

Red Pepper Coulis
Cut the peppers in half and remove the core and seeds.  Roughly chop the peppers and place in a food processor.  Pulse until a fairly smooth purée is formed
Pass through a fine sieve lined with muslin.  Squeeze out the muslin to extract any further juice.  You should have a generous 300 ml.
Pour the liquid into a saucepan and reduce by a generous half by boiling fast
Allow to cool slightly then whisk in the butter a little at time to thicken and enrich the sauce.  Adjust seasoning to taste.
Put the succotash in the middle of a plate and place the salmon on top. Garnish with caviar and chives.