1 lb Fettuccine noodles

ds Salt ds Oil 1 tb Butter 1 tb Shallots; minced 1 tb Garlic; minced 8 lg
Sea scallops; cut in half – horizontally 12 md Raw shrimp – peeled;
deveined and – butterflied – keep tails 1 c Heavy cream Salt and pepper
Italian parsley; chopped Saute in shrimp butter. Cook the pasta in a
4-quart pot of boiling water, adding the salt and oil. Cook a few minutes
or until the pasta is al dente. (The pasta will continue to cook as you
make the sauce, so dont overcook.) Drain. Heat an 11″ saucepan. Add the
butter, shallots and garlic. Cook until translucent.Add shrimp and scallops
and simmer for one minute. Add cream. Reduce heat to simmer. Add pasta and
salt and pepper to taste. Cook, tossing occasionally, until shellfish and
pasta are al dente. Garnish with parsley and serve.NOTE: If using fresh
fettuccine, cook only one to two minutes. Packaged noodles may take eight
to twelve minutes. The starch from the pasta helps to bind this delicious
sauce. May be served as an entree.