Ingredients
6
6 servings
- •2 tablespoons butter, divided
- •1 (8 ounce) package fresh mushrooms, sliced
- •1 pound shrimp, peeled and deveined
- •1 pound sea scallops, rinsed and drained
- •2 tablespoons all-purpose flour
- •½ teaspoon ground black pepper
- •1 (8 ounce) bottle clam juice
- •1 cup sour cream
- •2 tablespoons dry sherry
- •1 tablespoon chopped fresh parsley
Instructions
- 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.
- 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.
- In a medium bowl, mix together the flour, black pepper, and clam juice.
- 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.
Nutritional Facts
Per 6 servings
- Calories: 287
- Carbohydrate: 8g
- Fat: 14g
- Fiber: 1g
- Protein: 31g
- Sugar: 1g
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