Marinate fish for 2 hours in the 1/4 cup olive oil, garlic, 1/8 teaspoon of the dill, salt and pepper. In a skillet, heat 1 teaspoon of the olive oil. Cook fish for 2 to 3 minutes on each side. Add 1 1/2 tablespoons of the wine and cook for 1 more minute; place on a serving plate. In a small skillet, heat remaining 1 teaspoon olive oil; add shallots and sauté until lightly browned. Add scallops; cook for 1 minute. Add shrimp and the remaining 1/2 tablespoon wine; cook for 1 minute. Stir in cream and the remaining 1/8 teaspoon of dill; season with salt and pepper. Pour over fish. Makes 2 servings. Servings: 4