1/4 cup (1/2 stick) butter
8 ounces sea or bay scallops
8 ounces halibut or other firm white fish, cut into
1/2- to 3/4–inch chunks
8 ounces shrimp, peeled, deveined
Salt and pepper to taste
1/4 cup minced shallots
8 mushrooms, thinly sliced
2 small garlic cloves, minced
1/2 cup dry white wine
1 cup cream
2 Tablespoons finely chopped parsley
Heat the butter in a large nonstick skillet over medium-high heat until melted. Add the scallops, halibut, shrimp, salt and pepper and mix well. Cook just until the seafood is opaque, stirring frequently with a wooded spoon. Stir in the shallots, mushrooms and garlic.
Cook for 1 minute, stirring frequently. Transfer the seafood mixture to a heated serving dish with a slotted spoon, reserving the pan juices. Add the wine to the reserved pan juices. Cook over high heat for 1 minute, stirring constantly. Stir in the cream. Cook for 2 minutes longer, stirring constantly. Return the seafood mixture to the skillet and mix well.
Remove from heat. Spoon over hot cooked rice or angel hair pasta on a serving platter. Sprinkle with the parsley.