1 cup steamed shrimp
1 cup scallops
6 eggs
1/2 cup of light cream
salt and pepper
2 Tbsp. butter
chives
parsley

To serve 6, you will need 1 cup each of steamed shrimp and scallops chopped fine. Beat 6 eggs and 1/2 cup of light cream, salt and pepper and mix well. In a heavy skillet, melt 2 Tbsp. butter. Stir the sea food in this for 2 minutes, then add the eggs. As the eggs set, raise the edges to allow the egg to run under. Continue until omelet is set but not dry. Do not over cook. Roll quickly and paint with melted butter. Sprinkle with minced chives and parsley.