8 lg. shrimp
1/2 lb. sea scallops
1/3 c. Prosciutto, sliced and diced
1 red bell pepper, roasted
1 c. mushrooms, sliced
2 lg. shallots
2 lg. garlic cloves
1 c. white wine
1/2 pt. heavy cream
1/4 Pecorino Romano cheese
2 tbsp. fresh oregano (do not substitute with dry)
1/4 lbs. fettuccine, cooked ahead
1/4 c. olive oil
Flour for dredging

Heat oil. Dredge scallops and shrimp in flour. Place scallops in hot oil, then shrimp quickly, cooking each approximately half way. Remove from oil and set aside.

Add ingredients 3 through 7, saute for two minutes then add wine and reduce by more than half. Add cream and reduce until thickened, add cheese and oregano. Toss with fettucini and add freshly ground black pepper to taste.