Posted by GayleL May 25, 2001

A medley of shrimp and scallops tossed with fresh mushrooms and spinach in a white wine cream sauce.

2 tablespoons oil
2 ounces sliced poblano peppers
5 ounces Bay scallops
3 ounces chopped tomatoes (1 small tomato)
5 ounces shrimp (31-35 count)
3 ounces fresh spinach
1/2 teaspoon salt
2 ounces sliced red onions
1/4 teaspoon white pepper
12 ounces cream sauce (recipe below)
2 ounces sliced mushrooms (about 6 medium)
2 servings rice (any type you like)
1/2 teaspoon chopped cilantro (garnish)

Place oil in saut?pan over medium heat, add onions, peppers, mushrooms and saut?for 1/2 minute.

Add scallops and shrimp, season with salt and white pepper, add spinach and cook for one minute.

Add tomatoes and cream sauce and continue cooking for another minute.

Place rice in the middle of a large bowl and pour the Yucatan Especial over it.

Makes two servings

Cream Sauce
2 cups heavy cream
1/2 cup white wine
1/4 cup roux (2 tablespoons flour and 2 tablespoons oil
    whisked together with no lumps)

Use salt and pepper to taste.