Shrimp & Scallops In Wine Sauce

3 lb medium shrimp; cleaned
3 lb bay scallops
4 tablespoon butter
1/2 cup cornstarch
4 to 6 cups milk - depending upon des; ired consistency
1 1/2 cup white wine
6 cup white rice; cooked
Cook shrimp and scallops until done; set aside; slowly melt butter in
a saucepan adding cornstarch, then milk, stirring constantly; add
wine, shrimp and scallops serve over rice. Yield 12 servings.