• 6servings
  • 20minutes
  • 287calories

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Nutrition Info . . .

VitaminsA, B9, C, D
MineralsCopper, Calcium, Phosphorus

Ingredients Jump to Instructions ↓

  1. 2 tablespoons butter, divided

  2. 1 (8 ounce) package fresh mushrooms, sliced

  3. 1 pound shrimp, peeled and deveined

  4. 1 pound sea scallops, rinsed and drained

  5. 2 tablespoons all-purpose flour

  6. 1/2 teaspoon ground black pepper

  7. 1 (8 ounce) bottle clam juice

  8. 1 cup sour cream

  9. 2 tablespoons dry sherry

  10. 1 tablespoon chopped fresh parsley

Instructions Jump to Ingredients ↑

  1. Heat 1 tablespoon butter in a large skillet over medium-high heat. Stir in the mushrooms, and cook until golden. With a slotted spoon, remove mushrooms, and set aside.

  2. Melt remaining 1 tablespoon butter in the skillet, and stir in shrimp and scallops; cook, turning, until the shrimp are pink, about 3 minutes. With a slotted spoon, remove shrimp and scallops, and set aside.

  3. In a medium bowl, mix together the flour, black pepper, and clam juice.

  4. Pour clam juice mixture into the skillet, and bring to a boil. Reduce heat to medium-low, and simmer until mixture thickens. Reduce heat to low, and stir in sour cream. Return mushrooms, shrimp, and scallops to the skillet; mix in sherry, and cook to heat through. Sprinkle with parsley.


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