Instructions: 6 Ounces Bay scallops 4 ounces Crabmeat - shredded 2 cups Enchilada Sauce - or Green Tomatillo S recipes same name) 6-inch prepared corn - tortillas; 2 ounces Grated part-skim mozzarella

Preheat oven to 375F. Heat the garlic and oil in a 10-inch skillet, and cook on medium heat for 1 minute. Cut each shrimp in half across its width, and add the shrimp halves and scallops. Saute until the shrimp become pink and bay scallops rigid, about 2-3 minutes. Stir in the crabmeat and 1/3 cup of the enchilada or green tomatillo sauce. Remove the mixture from heat, and set aside. To soften the tortillas, steam or microwave them, two at a time, for 10 seconds. Spread 2/3 cup of the sauce on the bottom of an 8x14-inch pan. Fill each tortilla with 1/4 cup of the seafood, roll up to form a crepe, and lay seam side up on the sauce. Pour the remaining 1 cup of sauce over the tortillas, and sprinkle with the grated cheese. Bake for 15 minutes or microwave, covered, for 5 minutes on high.

YIELD: Serves 8

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