2 tbsp. butter
8 fresh thinly sliced mushrooms
2 cloves garlic, pressed or minced
1/2 lb. scallops, rinsed
1/2 lb. med.-size shrimp, shelled and deveined
1/4 c. dry white wine
1/2 tsp. paprika
2 tbsp. chopped green onions
1 tbsp. chopped fresh chives or green onion tops
2 to 3 c. hot cooked rice

Melt butter in a 10 to 12 inch frying pan over medium heat. Add mushrooms and garlic; cook, stirring occasionally, until mushrooms are lightly browned and liquid has cooked away, 8 to 10 minutes.

If scallops are more than 1 inch thick, slice crosswise in half; if more than 1 inch across, cut in half. Add scallops, shrimp, wine, and paprika to mushrooms; cook, stirring, until scallops and shrimp are opaque in center (cut to test), about 3 minutes. Stir in green onions and chives. Serve over hot rice. Makes 3 or 4 servings.