3 tbsp. olive oil
1/2 c. finely chopped onion
5 garlic cloves, minced
1 tbsp. all-purpose 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 fresh parsley
12 oz. linguine

Heat olive oil in heavy large skillet over medium-high heat. Add onion and garlic and saute until onion is golden brown, about 6 minutes. Stir in flour and coriander and cook 1 minute. Add wine and cream and bring to boil, stirring constantly. Add shrimp and scallops and simmer occasionally, about 5 minutes. Mix in parsley. Season to taste with salt and pepper. Pour over linguine and serve. 4 servings.