Sea Scallops and Shrimp With Champagne Butter Sauce

• 6 tablespoons butter
• 1 1/2 pounds small white mushrooms or wild mushrooms
• Salt to taste
• 1/2 cup finely chopped shallots
• 1 cup dry champagne or white wine
• 2 cups heavy cream
• 2 1/2 pounds sea scallops, cut into 1/2-inch cubes
• 2 1/2 pounds medium-size shrimp, shelled and deveined
• Freshly ground pepper to taste
• 1/4 teaspoon Tabasco
• 2 tablespoons fresh lemon juice

1. Melt 2 tablespoons of the butter in a large skillet (or two skillets, if necessary).
2. Add the mushrooms and salt.
3. Cook over medium heat, stirring, for 2 minutes.
4. Add the shallots and cook briefly.
5. Do not brown.
6. Stir and add the champagne.
7. Keep stirring until the champagne is almost evaporated.
8. Add the cream and bring to a boil, stirring.
9. Reduce to two-thirds over high heat.
10. Add the scallops and shrimp.
11. Add salt and pepper.
12. Add the Tabasco and bring to a boil over high heat for 3 minutes.
13. Add the lemon juice and stir in the remaining 4 tablespoons butter.
14. Serve immediately.

butter, white mushrooms, salt, shallots, white wine, heavy cream, shrimp, freshly ground pepper, tabasco, lemon juice

Taken from cooking.nytimes.com/recipes/1264 (may not work)