Cranberry Fettuccine Tomato Cream Sauce With Shrimps and Scallops

Ingredients

• 1 dry fresh bay leaf; if using please use 2 leaves
• 0.25 tsps black pepper
• 126.5 ml cranberry juice from pasta
• 253 ml save 1 of cranberry juice from cooking pasta
• 1 gallon cranberry juice
• 120 ml dry white wine
• 2 garlic cloves
• 238 ml heavy cream
• 1 tsp italian seasoning
• 226.8 g 8 ounces white mushroom
• 1 Tbsp olive oil
• 0.25 tsps oregano
• 50 g 0.5 cup parmigiano-reggiano
• 1 Tbsp parsley
• 453.59 g 1 pound fettuccine pasta
• some salt and pepper
• 453.59 g 1 pound baby scallops
• 0.5 tsps sea salt
• 0.25 tsps smoked paprika
• 115 ml sour cream
• 3 Tbsps tomato paste
• some scallop tomato creamy sauce
• 1 Tbsp unsalted butter
• 2 Tbsps unsalted butter