Ingredients:
| 2 tbsp | Gay Lea Salted Butter | 25ml |
| 1 | onion, chopped | 1 |
| 2 | cloves garlic, minced | 2 |
| 1/2 tsp | each dried tarragon and crushed fennel seed | 2ml |
| 1/4 tsp | salt | 1ml |
| Pinch | each hot pepper flakes and pepper | Pinch |
| 1 lb | each fresh or frozen scallops and large shrimp | 500g |
| 1/2 cup | dry white wine | 125ml |
| 1/2 lb | fresh asparagus, trimmed and cut into 2-inch pieces | 250g |
| 1/2 lb | snow peas, trimmed | 250g |
| 1 | small zucchini, cut in half lengthwise and sliced | 1 |
| 1/2 lb | spaghettini | 125g |
| 1/4 cup | 35% whipping cream | 50ml |
| 1 tub | Gay Lea French Onion Dip (or Gay Lea Dill & Garlic Dip) | 375g |
| 1/4 cup | toasted pine nuts | 50ml |
Instructions:
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