Alaskan Scallops and Striped Shrimp in Savignon Blanc and Tarragon

• 2 cups water
• 2 cups Savignon Blanc
• 3 large sprigs parsley
• 2 large sprigs fresh tarragon
• 2 bay leaves
• 2 sprigs celery tops
• 3 tablespoon chopped parsley
• 1/3 cup fresh chopped tarragon
• 2 ounce soft unsalted butter
• 1/8 cup flour
• 22 ounces Alaskan scallops {25 to 30 per pound}
• 24 ounces Alaskan striped shrimp (head on)
• 2 ounces unsalted butter, 3 ounces, softened
• 3 teaspoons minced shallot
• 2 teaspoon minced garlic
• 1 cup Sauvignon Blanc
• 3 cups half-and-half
• 1 teaspoon lemon juice
• Kosher salt
• White pepper

1. For the poaching liquid: Place all ingredients in a casserole large enough to hold the liquids.
2. Bring to a rapid boil, remove from heat and set aside.
3. Let sit for 15 minutes.
4. Strain and keep warm.
5. For the Parsley-Tarragon Puree: Place parsley, tarragon, and 1/2 cup poaching liquid in a blender and puree until smooth.
6. Set aside.
7. For the Beurre Manie: In a bowl, mix together the butter and flour to form a smooth paste.
8. Set aside.
9. Bring 3 cups of the poaching liquid to a simmer in a large saucepan.
10. Add 4 each of the scallops and shrimp and poach for 3 to 4 minutes or until the shrimp tails are firm.
11. Remove from broth.
12. Remove heads and shells.
13. Keep tails intact.
14. Keep scallops and shrimp covered and warm.
15. In a large saute pan melt 2 ounces butter and saute shallots and garlic.
16. Add the remaining scallops and shrimp and saute for 1 minute.
17. Add Savignon Blanc and 1 cup poaching liquid.
18. Drain liquid into a clean pan, setting aside shrimp and scallops, and add two teaspoons beurre manier.
19. Add half-and-half and whisk to a smooth sauce.
20. Simmer for a few minutes.
21. Add 3 ounces butter, whisk without cooking the sauce.
22. Add both sets of scallops, the wine poached shrimp, lemon juice, kosher salt, and white pepper, to taste.
23. Place one portion in a deep-dish plate.
24. Garnish with one plain poached shrimp and one plain poached scallop.
25. Place the tarragon and parsley puree making three dots in the sauce.
26. Lean 3 fresh chives against the shrimp and scallop.
27. This recipe was provided by professional chefs and has been scaled down from a bulk recipe provided by a restaurant.
28. The FN chefs have not tested this recipe, in the proportions indicated, and therefore, we cannot make any representation as to the results.

water, savignon blanc, parsley, tarragon, bay leaves, celery, parsley, tarragon, butter, flour, shrimp, unsalted butter, shallot, garlic, sauvignon, lemon juice, kosher salt, white pepper

Taken from www.foodnetwork.com/recipes/alaskan-scallops-and-striped-shrimp-in-savignon-blanc-and-tarragon-recipe.html (may not work)