Shrimps and Scallops Normandy

3 oz. shrimp
3 oz. scallops
1 oz. oil
seasoning salt
4 oz. white wine
1/4 cup sliced mushrooms
2 tablespoons diced yellow onion
1/4 teaspoon dried tarragon
2 bay leaves
4 oz. heavy cream
1/4 cup roux (butter-flour mix)
2 tablespoons Parmesan cheese
2 tablespoons scallions

Heat oil in skillet, add shrimp, scallops, onion and mushroom. Saute till 1/2 done. Add wine, seasoning salt, tarragon and bay leaves. Heat to boil, add heavy cream and bring to slow rolling boil again. Add roux to desired consistency. Garnish with Parmesan and scallions. Serve over a bed of rice.