INGREDIENTS:

1 med. onion, chopped
4 green onions, chopped
3 tbsp. each butter & olive oil
3 carrots, cut into strips
1 zucchini, cut into strips
1 each sm. red & yellow pepper, cut into strips
3 oz. snow peas
1/3 c. sliced mushrooms
3 cloves garlic, minced
1/2 lb. each scallops & shrimp, peeled & deveined
2/3 c. clam juice
1/3 c. vermouth
1 c. heavy cream
2-3 egg yolks, beaten
2/3 c. flaked crabmeat
2 tbsp. each lemon juice & chopped parsley
1/2 tsp. seafood seasoning
Freshly ground black pepper to taste
1 pkg. (8 oz.) uncooked linguine, hot cooked & drained

DIRECTIONS:

Cook and stir onions in hot butter and oil in large skillet over medium - high heat until soft. Add vegetables and garlic; reduce heat to low. Cover; simmer until vegetables are tender. Remove; set aside.

Cover and cook scallops and shrimp in same skillet over medium-low heat until opaque. Remove; reserve liquid in pan. Add clam juice; bring to a boil. Add vermouth; cook over medium - high heat 3 minutes, stirring constantly. Reduce heat to low; add cream, stirring constantly. Stir some of the sauce into yolks; stir back into sauce. Cook until thickened.

Add vegetables, shrimp, scallops and crabmeat to sauce. Heat through. Add remaining ingredients except linguine. Pour over linguine in large bowl; toss gently to coat.

INGREDIENTS:

1/2 c. mayonnaise or salad dressing
1/4 c. zesty Italian salad dressing
1/4 c. Parmesan cheese
2 c. cooked corkscrew pasta
1 1/2 c. crab meat
1 c. broccoli flowerettes, raw or cooked
1/2 c. green pepper, diced
1/2 c. tomato, chopped
1/4 c. green onion, chopped

DIRECTIONS:

Combine dressings and cheese, mixing well. Add remaining ingredients. Mix lightly. Chill, preferably overnight, before serving.

INGREDIENTS:

1/2 (8 oz.) pkg. rotelle
3 tbsp. oil
1/2 lb. shrimp, cleaned
1/2 lb. bay scallops
1 med. zucchini, sliced
1 c. sliced mushrooms
2 garlic cloves, minced
14 oz. spaghetti sauce
1/3 c. dry white wine (optional)

DIRECTIONS:

Prepare pasta as directed on package; drain. Meanwhile, heat 2 tablespoons oil over medium heat in 12″ skillet. Add shrimp and scallops and saute until shrimp turn pink, remove shrimp and scallops. Add remaining oil, zucchini, mushrooms and garlic, saute about 6 minutes. Stir in spaghetti sauce, wine and pepper to taste. Bring to a boil, reduce heat, cover and simmer 6 minutes. Stir in shrimp and scallops; heat thoroughly. Serve over pasta.