1 cup scallops, chopped into bite-size pieces 1 cup cooked crab 1 Tablespoon unsalted butter 4 oil-packed sun-dried tomatoes, chopped 1 shallot, chopped 2 cups cream 7 ounces gf fettucini* 1 Tablespoon chopped tarragon Salt and fresh ground pepper
Cook pasta in boiling water until al dente; drain. Melt butter in a large non-stick skillet over medium heat. Add shallots and sun-dried tomatoes and saute for 2 minutes. Add scallops and saute until scallops are opaque. Remove scallop mixture from skillet. Add cream to skillet and simmer over low heat until thickened. Add scallop mixture to thickened cream. Add crab to cream sauce and cook for 1 minute. Add tarragon and season to taste with salt and pepper. Add fettucini to cream sauce and toss. Serve immediately.