1 lb. shrimp, shelled & deveined
3 tbsp. butter
2 tbsp. chopped shallots
3/4 c. heavy cream
Salt
1 lb. scallops
Few fresh basil leaves
1/3 c. dry white vermouth
Fresh ground pepper

If sea scallops are used, cut them in half. Heat the butter in a skillet, add the shrimp, stir for 30 seconds and add the scallops. Sprinkle with salt and pepper. Stir and cook about 2 minutes. Remove the shrimp and scallops, add the shallots and vermouth to the skillet with any liquid from the shrimp and scallops.

Cook over medium high heat until liquid is reduced by half. Add the cream, bring to a boil, stir until reduced to 3/4 cup. Add the shrimp and scallops, the basil leaves, salt and pepper to taste. Serve over rice or noodles.