1 1/2 c. mushrooms, sliced
2 tbsp. onions, chopped
1 clove garlic, minced
2 tbsp. butter
1/2 lb. scallops
1/2 lb. shrimp
1 lb. fettucinne, cooked al dente and kept warm
1 c. cream
1 c. Parmesan cheese
1/2 c. parsley, chopped

Saute mushrooms, onions and garlic in butter. Add scallops and shrimp and cook 1 minute. Toss hot fettuccine with vegetables/seafood mixture. Pour cream over all and blend in Parmesan cheese. Season with salt and pepper. Garnish with chopped parsley. Makes 4 to 6 servings.