Salmon with Kalamata Olives and Anchovy

7-8 oz. skinless filet,
5 ea. Kalamata olives cut in 1/4's lengthwise,
2-3 anchovy filet,
2 T. minced shallots,
1 tsp. fresh garlic,
2 T. scallions,
1/4 c. dry white wine,
1/4 c. light cream,
3 T. butter,
1/2 tsp. light cream,
1/2 tsp. black pepper. Cost $11.21