1/4 c. vegetable oil
2 c. sliced mushrooms
3/4 c. chopped onions
2 cloves garlic, minced
1/2 lb. med. shrimp, shelled and deveined
1/2 lb. bay scallops
1 can Cheddar cheese soup (10 3/4 to 11 oz.) condensed
1 c. half and half
1/4 c. chopped fresh parsley
8 oz. pasta, cooked and drained
Grated cheese

In 10 inch skillet over medium heat, in hot oil, cook mushrooms, onion and garlic until tender, stirring occasionally. Add shrimp and scallops, cook 2 minutes more until seafood is done, stirring constantly.

In medium bowl combine soup and half and half; mix well. Stir into skillet; add parsley. Heat through but do not boil. Serve sauce over hot cooked pasta. Grated cheese optional. Makes 4 servings.