Ingredients
- 6 cups milk depending
- 3 lb bay scallops
- 3 lb shrimp (cleaned)
- 6 c rice (white cooked)
- 1 1/2 c wine (white)
- 1/2 c cornstarch
- 4 tb butter
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
