3 tbsp. olive oil
1/2 c. finely chopped onion
5 garlic cloves, minced
1 tbsp. flour
1/2 tsp. ground coriander
3 tbsp. dry white wine
1 c. whipping cream
8 oz. uncooked shrimp, peeled & deveined
8 oz. bay scallops
3 tbsp. chopped parsley
12 oz. linguini, freshly cooked

Heat olive oil in heavy large skillet over medium heat, 6 minutes.

Add onion and garlic. Saute until golden brown. Stir in flour and coriander and cook 1 minutes. Add wine and cream and bring to a boil, stirring constantly.

Add shrimp and scallops and simmer until shrimp are cooked through, stirring occasionally, about 5 minutes. Mix in parsley, season to taste with salt and pepper. Pour over hot linguini and serve.