Peel and devein shrimp.
Remove the side muscle of the scallops. Slice across.
Heat butter in pan.
Add shallot just until soft, then add wine and parsley and boil.
Pour broth through a sieve. Return to saucepan.
Add scallops to saucepan of broth, bring to a boil over high heat, reduce heat to simmer 3 minutes. Remove with slotted spoon to a dish.
Slice mushrooms and sautè quickly in large sautè pan in 1 tablespoon butter. Season with salt and pepper. Add scallops, and uncooked shrimp. Shrimp will only take a few minutes to cook.
Bring broth to a boil. Add cream and whisk quickly. Bring to boil, simmer for 2 minutes.
Just as shrimp are cooked, add cream sauce. Toss. Serve immediately.