1 pkg. seasoned long grain and wild rice mix
1 lg. clove garlic, minced
1/2 c. butter
1/2 lb. mushrooms, sliced
1 1/2 tsp. dried basil
1/2 lb. scallops
1/2 lb. med. shrimp, shelled and deveined
1/4 c. dry white wine

Prepare rice; mix according to package. Keep hot. Meanwhile, in a large skillet over medium high heat, saute garlic in butter for 30 seconds. Add mushrooms and basil, saute for 2 minutes. Reduce heat to medium. Add scallops and wine and stir for 3 minutes. Add shrimp, cook and stir 3 minutes or until tender and opaque. Do not over cook. Stir in hot rice and toss lightly to mix. Serve immediately. Makes 4-6 servings.

If using large scallops, may cut in half.