Shrimp and Scallop Stroganoff |
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Prep Time: 20 Minutes Cook Time: 15 Minutes |
Ready In: 35 Minutes Servings: 4 |
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Ingredients:
2 tablespoons butter, divided |
1 (8 ounce) package fresh mushrooms, sliced |
1 lb shrimp, peeled and deveined |
1 lb 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 |
Directions:
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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