2 lbs. jumbo or large shrimp
1 lb. sea scallops
1 lb. medium size mushrooms
Margarine or Butter
2 tbsp dry sherry
2 tbsp all-purpose flour
1/8 tsp pepper
1 envelope chicken flavor bouillon
1 8-ounce container sour cream
2 tsp chopped parsley for garnish
About 50 minutes before serving
Shell and devein shrimp; rinse with running cold water. Rinse scallops to remove sand from crevices.
Pat shrimp and scallops dry with paper towels.
In nonstick 12 inch skillet over medium high heat, 2 tbsp of margarine or butter (1/4 stick)- cook shrimp, stirring frequently, until shrimp turn opaque throughout, about 5 minutes. With slotted spoon, remove
shrimp to bowl.
In drippings in skillet, cook scallops, stirring frequently, until scallops turn opaque throughout, about 5 minutes. With slotted spoon remove scallops to bowl with shrimp.
In same skillet add 1 tbsp of margarine or butter, mushrooms and sherry, stirring frequently until mushrooms are tender.
In cup – stir flour, pepper, bouillon and 1 cup water until blended; stir into mushroom mixture, stirring constantly until sauce boils and thickens slightly. Reduce heat to low; stir in sour cream until blended. Return shrimp and scallops to skillet and cook over low heat, stirring constantly, until shrimp and scallops are hot (do not boil). Pour mixture into serving bowl; garnish with chopped parsley.
Makes 10 Main-dish servings.