12 oz. fettucini noodles
3/4 c. butter
2/3 c. sour cream
1 egg yolk, beaten
2/3 c. grated Parmesan cheese
1/3 c. chopped green onions
7-8 sliced mushrooms
1/2 lb. scallops, cut into bite-size pieces
1/2 lb. Pacific shrimp
1/4 c. Chablis
Cornstarch

Saute green onions and mushrooms in 1/4 cup butter until tender. Add Chablis and scallops. Simmer 1-2 minutes. Combine sour cream, egg yolk and 1/4 cup melted butter. Pour into seafood mixture and heat. Add shrimp. Thicken with cornstarch as needed (about 1 teaspoon).

In meantime cook fettucini, drain and add 1/4 cup melted butter and Parmesan cheese. Remove seafood from sauce. Mix sauce with noodles and place on platter. Place seafood on top. Serves 4-6.