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