Shrimp and Scallops in Parmesan Cream Sauce

Method

1. In a large heavy saucepan or skillet with a lid, melt the butter over medium-high heat and cook the tarragon and Old Bay in it to release their flavor.
2. Add half the wine and all the evaporated milk and bring to a gentle bubble, stirring all the time. Take it off the heat.
3. Mix the flour and cornstarch with the rest of the wine. Return the pan to the heat and add the mixture slowly, stirring. Add the parmesan and let the sauce thicken and reduce.
4. Add the scallops and shrimp and cook them through over low heat. Cover to keep it warm, or uncover to reduce the sauce. Taste, and add more cheese if you like.
5. Serve over the pasta, with a green salad and warm bread.