• 1 lb. bay scallops (the smaller ones)
• 16 medium shrimp
• 5 extra large mushrooms
• 1/2 cup butter
• 1/4 tsp tarragon
• 2 Tbsp French brandy
• 1/2 Tbsp soy sauce
• 6 scallions, chopped (about 1/4 cup)
• 2 large cloves garlic
• 1/2 tsp black pepper
• Salt to taste
• 1/4 cup flour
• 1 Tbsp curry powder
• 1 cup Riesling or other dry white wine
• 1/8 tsp lime zest
• 1 cup heavy cream
• 1/4 cup chopped fresh parsley
• 1 cup halved green grapes
• Freshly grated Parmesan cheese
• Fettuccini cooked according to package directions

Saute shrimp and scallops in butter for 6 minutes. Remove from pan.

In the same pan, saute mushrooms in butter with tarragon and brandy til brown. Set aside with seafood.

Saute onion and garlic in butter. Mix flour into butter/onion/garlic and stir til well blended. Cook for five minutes, stirring constantly.

Add wine, bring just to a boil, stirring constantly.

Add cream, bring just to a boil, stirring constantly.

Add seafood, mushrooms, and grapes.

Serve over cooked fettuccini topped with Parmesan cheese.

Serves 4.