1.4

kg

fresh prawns; cleaned

1.4

kg

scallops

4

Tbs

butter

½

cup

cornflour

4

cups

milk; add more, depending upon desired consistency

2

cups

white wine

6

cup

white rice; cooked

1

Cook prawns and scallops until done, set aside.

2

Melt butter in a saucepan adding cornflour, then milk, stirring constantly. Add wine, prawns, scallops. Serve over rice.