8 servings

2 lbs Mixed or Jumbo Scallops
2 lbs Medium or Large Shrimp, peeled and deveined.
4 Tbs Butter
4 cups of Milk
1/2 cup Cornstarch
1 cup of Wine
6 cups of Cooked rice

1. Cook the Shrimp and Scallops using lots of olive oil, butter, and spices of your choice. Then set them aside. Don't overcook!

2. Melt the butter in a saucepan, and begin adding in the cornstarch and wine.

3. Slowly add the milk to the saucepan. You can set the consistency of your sauce by the amount of milk you add to the saucepan.

4. Add the Shrimp and Scallops to the sauce, and serve over rice.