Shrimp And Scallops Over Noodles

• 3/4 lb. large shrimp, peeled and deveined
• 3/4 lb. sea scallops, sliced horizontally if large
• cooking oil or olive oil
• 1/4 lb. mushrooms, sliced thin
• salt
• 1/4 tsp. pepper
• 1 c. milk
• 2 tsp. cornstarch
• 1/2 tsp. chicken flavor instant broth or bouillon
• 1 small tomato, diced
• noodles of your choice (I use linguine or egg noodles)

1. Prepare noodles as package directs.
2. Keep warm. In a 12-inch skillet, over high heat, cook mushrooms in 1 tablespoon hot oil. Remove mushrooms and set aside.
3. In the same skillet, in 1 tablespoon hot oil, cook shrimp, scallops, pepper and 1/4 teaspoon salt just until seafood is golden.
4. Gently turn occasionally.
5. In measuring cup, mix milk, cornstarch and chicken broth until blended.
6. Stir into seafood mixture in skillet.
7. Over high heat, bring to a boil.
8. Boil for 1 minute. Add cooked mushrooms and tomato.
9. Heat through. Serve over warm noodles.

shrimp, cooking oil, mushrooms, salt, pepper, milk, cornstarch, chicken flavor, tomato, noodles

Taken from www.cookbooks.com/Recipe-Details.aspx?id=675844 (may not work)