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In a large skillet, melt butter over medium heat; add in scallops; saute until they turn opaque, about 3 minutes. Add in shrimp; saute until they turn pink, about 3 minutes. With a slotted spoon, remove scallops and shrimp to a plate. Add in onions, garlic, bell pepper, and mushrooms; saute until vegetables are tender, about 5 minutes (add more butter, if necessary). Stir in wine, mustard, lemon juice, salt, and pepper; cook until liquid is slightly reduced, 2-3 minutes. Return scallops and shrimp to sauce; cook until reheated and flavors are blended, about 5 minutes. Stir in parsley; serve immediately.
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Grow shiitake on a log — fresh shiitake in your kitchen
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Adjustable stand — hold cookbook or tablet at eye level while cooking
Concentrated mushroom umami — stocks, rubs, seasoning blends