Sauce vin blanc (below)
Butter for sauteing
12 med. shrimp
1 lb. med. scallops
1 1/2 c. sliced mushrooms
White wine
1 lemon
1/2 c. diced green onions
Linguine, cooked
Crab leg meat segments (opt. garnish)
Parmesan cheese

Ahead of time: Prepare sauce.

Heat medium amount of butter in large saute pan. When starting to foam, add shrimp and toss well to coat with butter. Add scallops and mushrooms, sprinkle with a little white wine and juice of the lemon. Add sauce vin blanch; simmer gently just to cook seafoods. Meanwhile, cook linguine to serve 5. Add green onions and toss well. Ladle equal portions over hot linguine. Garnish. 5 servings.

SAUCE VIN BLANC:

2 oz. butter
1 med. onion, minced
3 garlic cloves, crushed
1 pt. dry white wine
Cornstarch & water
1 pt. whipping cream
Salt
White pepper
Dash cayenne pepper

Saute onion in butter gently; do not brown. Add garlic, saute, stirring for 3 minutes. Add wine and reduce to 1/3 of the original volume. Add cream, bring up to a boil; thicken lightly with cornstarch and water. Strain and season to taste with salt, white pepper and cayenne pepper. Makes 1 pint sauce.