1 lg. onion, chopped
1 c. chopped celery
1 lb. linguini
1 can Cheddar cheese soup
1 can cream soup (celery, shrimp, mushroom)
1 lb. medium shrimp
1 lb. scallops (cut into bite-sizes)
1/2 stick butter
1 c. milk

Saute onion and celery in medium sized kettle. Add shrimp and scallops. In a separate bowl, mix the 2 cans of soup with 1 cup of milk and whip together until smooth. Prepare linguini in separate kettle. Combine soup sauce with sauteed garnishes. Serve over linguini.