1-LB. Bay Scallops
1-LB. Deveined Shrimp (26-30)
12-oz. Lobster Meat (tails & claws)
1½-lb. Egg Fettuccini Noodles
1½-lb. Bunches of Scallions
2-cups sliced Mushrooms
½-cup Clam Juice
¼-cup White Wine
¼-cup Chicken Broth
1-cup Crushed Tomatoes
1-cup Whole Peeled Tomatoes (crushed by hand)
12-oz. Butter
1/2-teaspoon Oregano
1-tablespoon Fresh Chopped Basil
1-tablespoon Fresh Parley
pinch of Black Pepper and Salt

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.