4 green onions, chopped
1/2 lb. sliced mushrooms
2 cloves minced garlic
1 stick butter
2 lbs. raw seafood (shrimp, scallops, etc.)
1 c. grated Parmesan cheese
1 c. grated Monterey Jack cheese
1 1/2 c. heavy cream
1/4 c. sour cream
1 tsp. salt
12 oz. cooked pasta

Saute the first 3 ingredients in half the butter (reserve the rest). Then add the seafood and set aside.

Saute: combine the remaining ingredients with reserved butter. Cook over medium heat until bubbly. Add seafood mixture. Serve over 12 oz. cooked pasta. Serves 6 to 8.