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