1 c. sliced mushrooms
4 shallots or green onions, finely chopped
1/2 c. butter
1 1/2 c. Madeira or dry Vermouth
1 tsp. tarragon, crushed
1/4 tsp. salt
Freshly ground pepper
10 oz. linguine or spinach spaghetti
1 lb. scallops
1/2 lb. shelled shrimp
1 1/2 c. whipping cream
4 beaten egg yolks

In 10-inch skillet saute mushrooms and shallots in half the butter until tender. Remove from the pan. Add the scallops and saute until just heated through. Remove from pan. Melt remaining of the butter, add shrimp and saute until they turn pink. Remove from pan. Add the Vermouth or Madeira to the pan along with the tarragon, salt, and pepper. Boil for 10 minutes, or until mixtures is reduced to 1/2 cup. Meanwhile, cook pasta according to package directions. Drain and keep warm.

In a small bowl stir together the whipping cream and the egg yolks. Add this to the wine mixture in the skillet (make sure wine mixture is only warm; if too hot eggs will scramble). Cook and stir until thickened (do NOT boil). Stir in the mushrooms, scallops, and shrimp. Heat through. Season to taste with salt and pepper and toss with the cooked pasta. Transfer to serving platter and serve. Serves 6.