Instructions: Melt 1 tablespoon of butter in a nonstick skillet. Add mushrooms. Cook for 2 minutes. Add half the wine, cover and cook for 5 minutes. Reserve. Cook scallops in 1/4 cup wine 1 to 2 minutes. Reserve. Melt remaining butter, add flour. Gradually add milk and 1/4 cup wine. Stir until slightly thick.

Add tarragon, shrimp, scallops, and Pernod. Heat through and serve in pastry shells.

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