Trilogy Of Seafood W/champagne Dill Sauce

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John MacArthur

CATEGORY	CUISINE	TAG	YIELD
Meats, Dairy		Shelf life, Shelf4	1	Servings

INGREDIENTS

4		Jumbo shrimp
6		Scallops
4	oz	Salmon cut in 1 oz. strips
1	c	Champagne
		Seasoning salt
2	t	Whole pepper
1	t	Chicken base
1/2	t	Garlic minced
1/2	c	Heavy cream
2	T	Diced red onion
1		Tablespon fresh dill
		Cooked rice
		Sliced green and red peppers

INSTRUCTIONS

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.  Converted by MC_Buster.  Converted by
MM_Buster v2.0l.

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Nutrition (calculated from recipe ingredients) ---------------------------------------------- Calories: 1041 Calories From Fat: 466 Total Fat: 53g Cholesterol: 189.1mg Sodium: 3519.9mg Potassium: 933.1mg Carbohydrates: 115.1g Fiber: 1.8g Sugar: <1g Protein: 36.2g