Creamy Seafood in Wine Sauce

1 lb. scallops 1/2 lb. shrimp 1/2 lb. crab meat 8 oz. mushrooms, sliced 1/2 C leeks, white part only, chopped 1/2 C butter 1/4 C flour 1/4 tsp. salt 1/8 tsp. dry mustard 1/8 tsp. pepper 1 1/2 cups half-and-half 1/3 C dry white wine 1 Lb. linguine pasta, cooked

Serves 6 If scallops are large, cut half, set aside. Melt butter in a skiller and cook mushrooms and leek in 2 tablespoons of the butter over medium heat until mushrooms are light brown and liquid is evaporated. Remove from skillet. Heat 2 more tablespoons of butter in skillet until hot. Cook and stir scallops over medium heat until white, about 4 minutes. Remove with slotted spoon. Drain liquid from skillet, reserving 2 tablespoons. Heat remaining 1/4 cup butter in skillet over low heat until melted. Stir in flour, salt, mustard and pepper. Cook over low heat, stirring constantly, until smooth and bubbly. Remove from heat and stir in half-and-half. Add wine to reserved scallop liquid and stir into half-and-half mixture. Heat to boiling, stirring constantly/ Stir in mushroom mixture, scallops, shrimp and crab. Simmer till everything is hot. Serve over cooked linguine noodles.