Veggie Mixture:

2 Red pepper
1 med Onion
3 Cloves of Garlic
1 tall can Artichoke hearts
4-5 shiitake mushrooms

Finely chop pepper, onion, and garlic cloves. Cube the hearts and slice the mushrooms.
Sauté in extra virgin olive oil and set aside
 

Lemon Butter Sauce- This is very rich!
1 chopped garlic clove or more if you like it really garlicky!

Melt butter (about 1 stick) You can use margarine but butter is much more flavorful.
While the butter melts, begin adding flour to start the thickening process, then begin adding milk as heating develops. Continue cooking and adding milk to desired consistency.  Add salt and pepper and lemon juice to desired taste.

The sauce could be a little tricky so be patient. You just have to make sure that your sauce isn't lumpy and you want the right consistency. There are many variations you can use for the liquid such as a broth. You could also add some red wine to your liquid.

Begin cooking the fettuccine according to package directions

Seafood Mixture:

Large Bay Scallops (cubed) about ¼ to ½  pound)
1 medium size halibut steak (deboned) or salmon
8-12 large shrimp or prawns( deveined)
olive oil, just enough to sauté

NOTE: If you use precooked shrimp or prawns, make sure during the cooking of this mixture you add them last. Overcooking will make them tough.
Cook until done and then add in the veggie mixture.  Remove from heat.

On individual dinner plates, add this mixture on top of cooked fettuccine and then add the lemon butter sauce. Sprinkle with Parmesan Cheese. Garnish with parsley and serve with favorite salad! Goes great with a glass of red wine.

Serves 2-4