1 lb. scallops
1 lb. shrimp
1 lb. sea legs
Dash red pepper
2 c. heavy cream
1 c. white wine
1/3 c. cooking sherry
2/3 c. chicken stock
4 tbsp. olive oil
4 tbsp. butter

BASIC WHITE SAUCE:

4 tbsp. flour
4 tbsp. butter
2 c. milk

Also will need:

Pastry shells

Saute scallops, shrimp, sea legs, in butter and olive oil until shrimp are done. Add wine and sherry and cream. Next add chicken stock. While that is simmering, make the white sauce. Melt butter, add flour, stir in milk and cook until it's thickened. When sauce is thickened add to scallop mixture. Serve in pastry shells. Makes a large quantity.