SEAFOOD LINGUINE

3 tbsps. olive oil
l/2 cup onion; finely chopped
3 large garlic cloves, minced
l tbsps. flour
l/2 tsp. ground coriander
3 tbsps. dry white wine
l cup whipping cream
8 oz. shrimp; peeled and deveined
8 oz. bay scallops
3 tbsps. parsley, chopped
salt & pepper
l2 oz. linguine, cooked
Heat olive oil in heavy large skillet over med-high heat. Add onion
and garlic and saute until onion is golden brown, about 6 mins.
Stir in flour and coriander and cook l min. Add wine and cream and
bring to a boil, stirring constantly. Add shrimp and scallops and
simmer until shrimp are cooked through, stirring, about 5 mins. Mix
in parsley. Season with s&p. Pour over linguine and serve.
Serves 4. Prodigy