1 lb. scallops
1 lb. shrimp
2 1/2 oz. butter
3 tbsp. flour
1/2 pt. (1 c.) milk
Heavy or whipping cream
1/3 pt. wine

Bake scallops for 20 minutes at 350 degrees with butter and dash of wine. Steam shrimp 3 to 5 minutes. Melt 2 ounces butter. Add flour to make paste. Slowly add milk. Add wine and touch of juice from scallops. Stir until it thickens. Cover on low heat. Add cream sauce to shrimp and scallops. Cook 2 minutes at 350 degrees. Serve over white rice.