1/2 lb. mushrooms, sliced
2 carrots, julienned
1 c. broccoli, chopped
2 cloves garlic, minced
1 1/2 c. cream
1 tbsp. Dijon mustard
1 lb. bay scallops
8 oz. spinach fettuccine, cooked
2 egg yolks, slightly beaten
1/4 c. Parmesan cheese

In butter and oil, stir fry sliced mushrooms and julienned carrots, chopped broccoli and minced garlic until softened. Add cream, mustard and bay scallops. Simmer until slightly reduced. Add cooked fettuccine, egg yolks and Parmesan cheese. Toss until thoroughly combined. Serve at once on warmed plates. Garnish with more Parmesan cheese and chopped parsley.