Instructions: Pat seafood dry. Slice mushrooms. In large non-stick skillet, heat 1 tbsp butter and cook shrimp, stirring frequently, until shrimp are opaque, about 5 minutes. With slotted spoon remove shrimp to bowl.

In drippings in skillet, cook scallops, stirring frequently, until opaque, about 5 minutes. With slotted spoon remove scallops to bowl with shrimp.

In same skillet add mushrooms and sherry to broth, stirring frequently until mushrooms are tender. In cup, stir flour, pepper, bouillon and 1/2 c water until blended. Stir into mushrooms and cook, stirring constantly until sauce boils and thickened slightly. Reduce heat to low; stir in sour cream until blended. Return seafood to skillet and cook over low heat until heated through (do not boil).

NOTES : Serve with rice.

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