Creamy Seafood In Wine Sauce

If scallops are large, cut into 1-inch pieces.

Cook and stir mushrooms and leek in 2 tablespoons of the butter in 10-inch skillet over medium heat until mushrooms are light brown and liquid is evaporated. Remove from skillet.

Heat 2 tablespoons of butter in skillet until hot. Cook and stir scallops over medium heat until white, 4-5 minutes. Remove with slotted spoon. Drain liquid from skillet, reserving 2 tablespoons.

Heat remaining 1/4 cup butter in skillet over low heat until melted. Stir in flour, salt, mustard and pepper. Cook over low heat, stirring constantly, until smooth and bubbly. Remove from heat; stir in half-and-half.

Add enough wine to reserved scallop liquid to measure 1/3 cup; stir into half-and-half mixture. Heat to boiling, stirring constantly; boil and stir one minute.

Stir in mushroom mixture, scallops, shrimp and crab. Simmer until everything is hot. Serve over hot linguini noodles.