Seafood Enchiladas

 ounces bay scallops
6 ounces rock shrimp
4 ounces lobster meat
1 large green bell pepper, chopped
1 large red bell pepper, chopped
1/4 cup scallions, chopped
1/2 tablespoon butter
Flour tortillas
6 ounces Monterey jack cheese, grated

Preheat oven to 350 degrees F.

To sauté pan combine all vegetables with olive oil, sauté for 2 to 3 minutes. Add shrimp and lobster meat. Sauté for an additional 1 to 2 minutes. DO NOT OVERCOOK! Add wine to deglaze pan. Let reduce for 2 to 3 minutes. Add 1/3 cup reduced cream (reduce cream by cooking to a tacky state). Add butter and stir until melted. Remove from heat. Put a small amount of the mixture in the center of each tortilla and roll. Top with sauce. Cover with cheese and put in oven until cheese is melted.