3 cloves garlic, minced
6 sm. scallions, chopped
1/2 lb. fresh or frozen shrimp
1/2 lb. fresh bay scallops
1/4 c. chopped shallots
1/4 c. chopped fresh parsley
3 tbsp. butter
2 1/2 tsp. dried basil leaves
1/2 tsp. dried tarragon
1/2 tsp. dried chervil
1/4 tsp. dried thyme
1/2 c. dry white wine
Freshly ground black pepper

Clean the fibrous portion from the scallops; wash briefly in cold water and drain. Clean or thaw the shrimp and cut into scallop-size segments.

Saute the scallions and shallots in butter and add the garlic and dried herbs. (If fresh herb leaves are used, the quantity should be quadrupled and added later with the parsley.) Add the wine and stir. Sauce can then be reduced by half (unless you're making soup).

Add the shrimp, scallops, fresh parsley and black pepper. Saute for no more than 10 minutes (less if the scallops are small).