Cozymel's Coastal Mexican Grill Yucatan Especial

A medley of shrimp and scallops tossed with fresh mushrooms and spinach in a white wine cream sauce.

2 tablespoons oil
2 ounces sliced poblano peppers
5 ounces Bay scallops
3 ounces chopped tomatoes (1 small tomato)
5 ounces shrimp (31-35 count)
3 ounces fresh spinach
1/2 teaspoon salt
2 ounces sliced red onions
1/4 teaspoon white pepper
12 ounces cream sauce (recipe below)
2 ounces sliced mushrooms (about 6 medium)
2 servings rice (any type you like)
1/2 teaspoon chopped cilantro (garnish)

Place oil in saut