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Recipe courtesy of Felix Zollinger

Show: The Best Of

Episode: State Plates

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Ingredients

Poaching Liquid:

2 cups water
2 cups Sauvignon 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 ounces 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

Directions

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 Sauvignon 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 a chef, restaurant or culinary professional. It has not been tested for home use.

Recipe courtesy of Felix Zollinger, Talkeetna Alaskan Lodge, Talkeetna, AK

My Private Notes

Name: Alaskan Scallops and Striped Shrimp in Savignon Blanc and Tarragon
Ingredients: 2 cups water; 2 cups Sauvignon 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 ounces 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

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Alaskan Scallops and Striped Shrimp in Savignon Blanc and Tarragon

Poaching Liquid:

Parsley-Tarragon Puree:

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