Cut the salmon into rectangles of 9 cm x 4 cm. Remove the skin and keep aside.
For the scallop: cut thinly with the help of a meat slicer and arrange the slices to resemble a carpaccio on a rectangle of greaseproof paper of 9 cm x 4 cm. Keep aside.
Clarify the butter, skim off the whey and heat the rest to get noisette butter.