Alaskan Scallops and Striped Shrimp in Savignon Blanc and Tarragon

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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