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Ingredients

Poaching Liquid:

• 2 cups water
• 2 cups Savignon Blanc
• 3 large sprigs parsley
• 2 large sprigs fresh tarragon
• 2 bay leaves
• 2 sprigs celery tops

Parsley-Tarragon Puree:

• 3 tablespoon chopped parsley
• 1/3 cup fresh chopped tarragon

Beurre Manier:

• 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

Description

Food Network Invites You To Try This Alaskan Scallops And Striped Shrimp In Savignon Blanc And Tarragon Recipe.

Food Network