Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   1      pound         fettuccine noodles
   1      dash          kosher salt
   1      dash          soya oil
   1      tablespoon    shrimp butter
   1      tablespoon    minced shallots
   1      tablespoon    minced garlic
  12      medium        to-large raw shrimp
                        peeled -- deveined and
                        butterflied -- (reserve shells)
   8      large         sea scallops -- cut in
                        half horizontally
   1      cup           heavy cream
                        salt and pepper
                        Italian parsley -- chopped

Preparation:

1. Cook the pasta in a 4-quart pot of boiling water, adding the kosher salt and soya. Cook a few minutes or until the pasta is al dente. (The pasta will continue to cook as you make the sauce, so don't overcook.) Drain. 2. Heat an 11-inch 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. 3. 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