Instructions: Heat olive oil in heavy large skillet over medium-high heat. Add onion and garlic and saute until onion is golden brown, about 6 minutes. Stir in flour and coriander and cook 1 minute. Add wine and cream and bring to

boil, stirring constantly. Add shrimp and scallops and simmer until shrimp are cooked through, stirring occasionally, about 5 minutes. Mix in

parsley. Season to taste with salt and pepper. Pour over linguine and serve.

Serves 4.

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