1 to 1 1/4 lbs. bay scallops
1 lb. fresh mushrooms (thickly sliced)
1 tsp. dried minced garlic
1 tsp. garlic salt
2 tsp. white Worcestershire sauce
1 tsp. white pepper
2 tbsp. butter
Juice of 1 lemon

Saute' until liquid from mushrooms is used and mixture just begins turning golden.

1/4 c. white wine (Gold Chablis works well)

2 tsp. cornstarch mixed with 1/8 c. Cointreau (or other liquor)
Optional: sun dried tomatoes may be added now for color

6 to 8 oz. prepared Alfredo sauce (or make your own, see following)

Mix with Fettucini noodles. Serves 6 to 8.

ALFREDO SAUCE:

1 egg yolk
1/3 lb. grated Parmesan cheese
1/4 c. sour cream
1/2 pt. heavy cream (or non dairy creamer)
1/2 tsp. nutmeg
1/2 tsp. white pepper
1/2 tsp. salt
1/2 tsp. sugar

Mix well and microwave on medium, stirring every 2 minutes until mixture is smooth. Heat on medium high to serving temperature just before tossing with Fettucini noodles. Sauce can be made ahead and refrigerated for several days.