1 lb. shrimp, peeled and deveined
3/4 lb. scallops
3 c. chicken broth
1/2 c. butter
1/2 tsp. garlic powder
1/4 tsp. salt
1/4 tsp. white pepper
1/2 c. parsley flakes
1/4 tsp. thyme
1/4 tsp. sage
3 tbsp. cornstarch
3 tbsp. water
2 tbsp. lemon juice

Cook shrimp and scallops in chicken broth for 5 minutes. Remove seafood and set aside. Combine chicken broth, butter, garlic powder, salt, pepper, parsley, thyme, and sage. Heat to boiling. Combine cornstarch and water. Add to chicken broth mixture and simmer for 5 minutes. Add lemon juice, return shrimp and scallops to broth mixture and serve.