3 tbsp. butter
3 tbsp. oil
1/2 lb. sliced mushrooms
2 julienned carrots
1 c. broccoli, chopped
2 garlic cloves, minced
1 1/2 c. half & half
1 tbsp. Dijon mustard
1 lb. bay scallops
8 oz. spinach fettucini, cooked
1/4 c. grated Parmesan cheese
2 egg yolks, slightly beaten

In hot butter and oil, stir-fry mushrooms, carrots, broccoli and garlic until softened. Add half and half, mustard and scallops. Then simmer until slightly reduced. Add pasta, cheese and egg yolks, tossing until thoroughly combined. Serve at once. Yields: 4 to 6 servings.