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