1/2 stick butter + 2 tbsp. olive oil
1/2 c. shallots, chopped
1/2 lb. bay scallops
1/2 lb. shrimp, peeled & deveined
1 tsp. basil
1/2 c. white wine
1/2 c. grated Parmesan cheese
Fettucini
1 tbsp. chopped dill
1/2 c. half and half

Saute shallots in oil and butter. Add shrimp and scallops, stir until coated. Add spices, stir until coated. Add wine, reduce liquid by half. Add half and half, reduce again by half. Add Parmesan cheese. Pour over cooked Fettuccine.