2 Tbsp. butter
1/3 cup fine dice shallots
4 cups drained Sea Scallops (reserve liquid)
4 cups fresh button mushrooms
2 Tbsp. Shrimp base
2 cups dry Chablis wine
4 cups heavy whipping cream
Roux
1-2 cups Italian Frangelico Liquor or Amaretto Liquor

Melt butter in a heavy bottom stock pot over medium-high heat. Saute shallots until clear. Add Scallops and saute until 3/4 done. Remove and hold. Add mushrooms and saute until 3/4 done. Remove and hold. (If mushrooms start to get too dry return some of the Scallop liquid.)

Add white wine and Shrimp base. Reduce by half. Add heavy cream and reduce by 1/3. Add enough Roux to tighten mixture to the consistency of a milk shake, stirring constantly. Add Frangelico.