Alaskan Scallops and Striped Shrimp in Savignon Blanc and Tarragon


  • 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

For the poaching liquid: Place all ingredients in a casserole large enough to hold the liquids. Bring to a rapid boil, remove from heat and set aside. Let sit for 15 minutes. Strain and keep warm. For the Parsley-Tarragon Puree: Place parsley, tarragon, and 1/2 cup poaching liquid in a blender and puree until smooth. Set aside. For the Beurre Manie: In a bowl, mix together the butter and flour to form a smooth paste. Set aside.

Bring 3 cups of the poaching liquid to a simmer in a large saucepan. Add 4 each of the scallops and shrimp and poach for 3 to 4 minutes or until the shrimp tails are firm. Remove from broth. Remove heads and shells. Keep tails intact. Keep scallops and shrimp covered and warm. In a large saute pan melt 2 ounces butter and saute shallots and garlic. Add the remaining scallops and shrimp and saute for 1 minute. Add Savignon Blanc and 1 cup poaching liquid. Drain liquid into a clean pan, setting aside shrimp and scallops, and add two teaspoons beurre manier. Add half-and-half and whisk to a smooth sauce. Simmer for a few minutes. Add 3 ounces butter, whisk without cooking the sauce. Add both sets of scallops, the wine poached shrimp, lemon juice, kosher salt, and white pepper, to taste. Place one portion in a deep-dish plate. Garnish with one plain poached shrimp and one plain poached scallop. Place the tarragon and parsley puree making three dots in the sauce. Lean 3 fresh chives against the shrimp and scallop.

This recipe was provided by professional chefs and has been scaled down from a bulk recipe provided by a restaurant. The FN chefs have not tested this recipe, in the proportions indicated, and therefore, we cannot make any representation as to the results.

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