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