Shrimp & Scallop Stroganoff

Ingredients

Contains: milk, wheat, shellfish (auto-detected from the ingredients and method; we can miss things, so check labels)

• 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

Directions

Method written by CompKitchen from the ingredient list. Not the original author's method, not kitchen-tested.

1. Melt 1 tablespoon of the butter in a large skillet over medium-high heat. Add the sliced mushrooms and cook 5 minutes, stirring, until browned and their liquid has evaporated. Transfer to a bowl.

2. Pat the shrimp and scallops dry. Melt the remaining butter in the same skillet over medium-high heat. Add the shrimp and scallops in a single layer and cook 2 minutes per side until opaque and the shrimp reach 145°F (63°C) in the thickest part. Transfer to a plate.

3. Reduce the heat to medium. Sprinkle the flour and black pepper over the pan drippings and stir for 1 minute. Slowly whisk in the clam juice and simmer about 3 minutes, stirring, until thickened.

4. Return the mushrooms to the pan and simmer 2 minutes. Stir in the dry sherry.

5. Remove the pan from the heat. Stir in the sour cream until smooth. Do not let the sauce boil after adding it.

6. Return the shrimp, scallops and any juices to the pan. Gently warm over low heat for 1 to 2 minutes, without boiling, until heated through.

7. Stir in the chopped parsley and serve hot.