1 pound fresh pink shrimp, peeled and deveined
4 tablespoons butter
1 cup white wine
1 small onion, finely chopped
1 tablespoon Worcestershire sauce
2 large bay scallops, thinly sliced
1 (14 ounce) can sliced mushrooms, drained
1 (12 ounce) package frozen chopped spinach, thawed
1/2 cup white wine
Combine the white wine, butter and 1 cup chopped onion and Worcestershire sauce in a large saucepan. Bring to a boil over medium heat just before revealing the sauce. Cook, stirring constantly, stirring constantly, until thickened.
Stir in the shrimp, sauteing until opaque and well-blended, about 5 minutes. Stir in the white wine mixture and cook about 1 minute more. Stir the bay scallops and mushroom into the sauce and stir just until mixed. Transfer the sauce to a plastic bag. Fold in the spinach and brown sugar.