1 1/2 qt. half & half (milk can be used)
16 oz. cooked shrimp
16 oz. raw bay scallops
8 oz. fine diced celery
8 oz. fine diced green onion (green part only)
8 oz. melted butter
4 oz. flour
3 oz. dry sherry
White pepper to taste
Paprika for color

Place 4 oz. melted butter in saucepan and heat. Place scallops in hot butter and saute until liquid appears. Add shrimp and diced vegetables. Saute lightly, be careful not to brown. Place remaining butter in another pan and heat, add flour to make roux (do not brown).

Reduce heat on seafood and vegetables. Add sherry to the mixture, let alcohol cook out. Stir in the roux to make mixture a light paste and reduce heat. Add half & half slowly stirring to smooth. Add white pepper to taste. Dust top of soup with paprika to garnish.