3 lb Medium shrimp — cleaned
3 lb Bay scallops
4 tb Butter
1/2 c Cornstarch
4 To 6 cups milk – depending
-upon desired consistency 1 1/2 c White wine
6 c White rice — cooked
Cook shrimp and scallops until done; set aside; slowly melt butter in a saucepan adding cornstarch, then milk, stirring constantly; add wine, shrimp and scallops serve over rice. Yield 12 servings. Shared with us by Tony Burke, Cyberealm BBS Watertown NY 315-786-1120