Trilogy of Seafood W/champagne Dill Sauce

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4 Jumbo shrimp
1 c Champagne
1/2 c Heavy cream
1/2 ts Garlic minced
1 Tablespon fresh dill
Sliced green and red peppers
6 lg Scallops
Seasoning salt
2 tb Diced red onion
Rice; cooked
4 oz Salmon cut in 1 oz. strips
1 ts Chicken base
2 ts Whole pepper

Original recipe makes 1 servings



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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