Trilogy of seafood w/champagne dill sauce
1 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 4 | Jumbo shrimp | |
| 6 | larges | Scallops |
| 4 | ounces | Salmon cut in 1 oz. strips |
| 1 | cup | Champagne |
| Seasoning salt | ||
| 2 | teaspoons | Whole pepper |
| 1 | teaspoon | Chicken base |
| ½ | teaspoon | Garlic minced |
| ½ | cup | Heavy cream |
| 2 | tablespoons | Diced red onion |
| 1 | Tablespon fresh dill | |
| Cooked rice | ||
| Sliced green and red peppers | ||
Directions
Poach seafood in champagne. Season to taste. Add heavy cream, pepper, garlic, chicken base, dill and red onion. Let reduce till sauce is smooth and creamy. Remove seafood and place on serving dish bordered with rice and garnished with red and green peppers. Top with sauce and garnish with fresh dill sprig.
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