1/4 c. salad oil
2 c. mushrooms, chopped
3/4 c. onion, chopped
2 cloves garlic, minced
1/2 lb. med. shrimp, shelled & deveined
1/2 lb. bay scallops
1 can Cheddar cheese soup
1 c. half & half
1/4 c. fresh parsley, chopped
8 oz. pasta, cooked & drained

In 10 inch skillet over medium heat, in hot oil, cook the mushrooms, onion and garlic until tender, stirring occasionally. Add shrimp and scallops; cook for 2 minutes more until the seafood is done, stirring constantly. In medium bowl, combine the soup and half and half; mix well. Stir into skillet and add the parsley. Heat through but do not boil. Serve over cooked pasta. Sprinkle with Parmesan cheese if desired.