8 oz. lobster meat
8 oz. scallops
2 tsp. chopped leeks
1/2 c. sliced mushrooms
2 tsp. butter
2 tbsp. port wine
2 c. light cream sauce
1/8 c. dark raisins
Salt and pepper
Chopped parsley

Lightly saute the lobster, scallops, leeks, mushrooms, and raisins in the butter until cooked. Add the wine and salt and pepper to taste and heat through. Add the cream sauce, and simmer for a few minutes to blend the flavors and slightly reduce the sauce. Serve in casserole garnished with chopped parsley.