Shrimp & Scallop Stroganoff recipe

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

1/2 teaspoon ground black pepper

1 (8 ounce) bottle clam juice

1 cup sour cream

2 tablespoons dry sherry

1 tablespoon chopped fresh parsley

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.