3 oz. butter
3 oz. flour
1/2 gallon milk
3-4 chicken bouillon cubes
White pepper
Nutmeg
1 1/2 to 2 c. grated Romano cheese
2 lb. cheese
Tortellini or 1 1/4 lb. of pasta
4 lb. of fresh seafood (sea legs, bay or sea scallop shrimp)

Melt butter in thick bottom pot. Stir in flour to make a roux. Cook over low heat for 8-10 minutes, stirring constantly. Do not let roux brown.

Heat milk to boiling point with bouillon cubes, white pepper and nutmeg (to taste). Stir into roux gradually beating until sauce is thickened and smooth. Simmer 5 minutes. Bring to a boil and strain. Cook pasta. Saute scallops and shrimp in butter with seasonings (onion, white pepper, garlic). Mix all ingredients together, including liquid from sauteed seafood.