Vegetable Seafood Pasta

INGREDIENTS:

1 med. onion, chopped
4 green onions, chopped
3 tbsp. each butter & olive oil
3 carrots, cut into strips
1 zucchini, cut into strips
1 each sm. red & yellow pepper, cut into strips
3 oz. snow peas
1/3 c. sliced mushrooms
3 cloves garlic, minced
1/2 lb. each scallops & shrimp, peeled & deveined
2/3 c. clam juice
1/3 c. vermouth
1 c. heavy cream
2-3 egg yolks, beaten
2/3 c. flaked crabmeat
2 tbsp. each lemon juice & chopped parsley
1/2 tsp. seafood seasoning
Freshly ground black pepper to taste
1 pkg. (8 oz.) uncooked linguine, hot cooked & drained

DIRECTIONS:

Cook and stir onions in hot butter and oil in large skillet over medium - high heat until soft. Add vegetables and garlic; reduce heat to low. Cover; simmer until vegetables are tender. Remove; set aside.

Cover and cook scallops and shrimp in same skillet over medium-low heat until opaque. Remove; reserve liquid in pan. Add clam juice; bring to a boil. Add vermouth; cook over medium - high heat 3 minutes, stirring constantly. Reduce heat to low; add cream, stirring constantly. Stir some of the sauce into yolks; stir back into sauce. Cook until thickened.

Add vegetables, shrimp, scallops and crabmeat to sauce. Heat through. Add remaining ingredients except linguine. Pour over linguine in large bowl; toss gently to coat.