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On
top of the stove in a large deep sauté pan, heat 8-ounces
of butter. Place scallops, shrimp and lobster meat (dusted in flour)
in a pan. Cook on medium heat until golden brown. Add fresh garlic,
scallions, mushrooms and simmer for approximately 3 to 5 minutes.
Add white wine, clam juice, lemon and cook 3 to 5 minutes. Add
tomatoes, seasoning and chicken broth. Cook for approximately 10
minutes. If sauce is too thick, dilute with a touch of clam juice
or chicken broth. At this point, add fettuccini into seafood and
toss with 4-ounces of solid butter cut into chunks.
Serve
in a large deep pasta dish. Sprinkle with chopped fresh parsley
and grated cheese, as desired.
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