1 1/2 c. mushrooms, sliced
2 tbsp. chopped onion
1 clove garlic, minced
2 tbsp. butter
1/2 lb. scallops
1/2 lb. shrimp
1 lb. fettucini
1 c. whipping cream
1 c. grated Parmesan cheese
1/3 c. fresh parsley
1/2 tsp. salt

Cook pasta. Saute mushrooms, onions and garlic in butter until tender. Add seafood and cook 2 minutes. Toss hot pasta with veggie seafood mixture, sour cream over all and blend in Parmesan. Season with parsley, salt and pepper.