SCALLOPS AND SHRIMPS A LA VILLA ESCUDERO

Ingredients
400 grams shelled scallops                         3 cup thick coconut cream
400 grams shelled shrimps                         1 head garlic crushed
     salt and pepper to taste                         scooped meat of 5 young coconut
Drain scallops and shrimps.
Bring cream and garlic to a boil and simmer until cream thickens.
Add young coconut and cook 5 minutes.
Add scallops and shrimps season with salt and pepper and cook 5 minutes, more.