Creamy Fish, Scallops, and Shrimp Sauce Over Pasta

Step 1: Vegetable Base ... Bring a medium saute pan to medium heat; then, add the butter, oil, mushrooms, shallots, red pepper flakes, and garlic; mix to combine. Reduce to a simmer on medium low heat (3-4 minutes) until the vegetables are slightly tender. You don't want the vegetables to brown - so, go slowly.

Step 2: Once the vegetables are tender, season with a pinch of salt and pepper; add the white wine, and simmer until most of the liquid has reduced. About another 3-4 minutes.

Step 3: Sauce ... Add the cream, fines herbes, and bring to medium heat (do not let it boil). Reduce to medium low, and cook for another 3-4 minutes. This will allow the cream to reduce a bit.

Step 4: Seafood ... Bring the heat back up to medium (a light boil), add the shrimp, fish, and scallops; and lightly mix to combine. Cook just until the shrimp begin to curl and turn pink, the scallops are firm; and, the fish is cooked through. They will all take about the same cooking time.

Step 5: Note: If using a very thick piece of Cod, you may want to add that a minute or two before the shrimp and scallops. Otherwise, most fish will take the same cooking time. This is not a dish to use tilapia, flounder, snapper, etc. You need a firm, thicker fish.

Step 6: Finish ... Once the seafood is done; remove from the heat, and add the parsley, lemon juice, lemon zest; and lightly toss. I usually don't add any extra salt, as the seafood is salty; but, you might want to add a bit more pepper.

Step 7: Serve and ENJOY! ... Serve family style over pasta or rice. Garnish with lemon slices or wedges. Crusty bread in my opinion is a must.