Shrimp & Scallop Stroganoff

01Method

1. 1

   In a large skillet over medium-high heat, melt half the butter. Add the mushrooms and sauté until golden brown. Transfer with a slotted spoon to a plate and reserve.

2. 2

   Add the remaining butter to the same skillet. Add the shrimp and scallops and cook, turning occasionally, until the shrimp turn pink, about 3 minutes. Remove with a slotted spoon and set aside with the mushrooms.

3. 3

   Whisk together the flour, black pepper, and clam juice in a medium bowl until smooth.

4. 4

   Pour the clam juice mixture into the skillet and bring to a boil. Lower the heat to medium-low and simmer, stirring, until the sauce thickens. Reduce heat to low and fold in the sour cream. Return the mushrooms, shrimp, and scallops to the pan, stir in the sherry, and heat through. Finish with a sprinkle of parsley before serving.