1 lb. jumbo or lg. shrimp
1 lb. sea scallops
1/2 lb. mushrooms
3 tbsp. butter
2 tbsp. dry sherry
2 tbsp. all purpose flour
1/8 tsp. pepper
1 env. chicken flavor bouillon
1 c. water
1 (8 oz.) sour cream
2 tsp. minced parsley, for garnish

About 45 minutes before serving:

1) Shell and devein shrimp. Rinse both shrimp and scallops in cold running water; pat dry with paper towels. Slice mushrooms.

2) In a 12 inch skillet over medium heat, melt 2 tablespoons of the butter. Cook shrimp and scallops stirring frequently until shrimp are pink and scallops are tender, about 5 minutes. With a slotted spoon remove shrimp and scallops to a bowl.

3) To drippings in skillet add the remaining butter. Stir in mushrooms and sherry; cook until mushrooms are tender. Stir frequently.

4) In a small bowl combine flour, pepper, bouillon, and water; blend well. Stir into mushrooms. Cook mushroom mixture, stirring constantly, until sauce boils and thickens slightly. Reduce heat to low; stir in sour cream until blended. Return shrimp and scallops to skillet and cook over low heat until shrimp and scallops are heated through. Stir constantly, do not boil. Pour mixture into a serving bowl; garnish with parsley. Makes 6 servings. Approximately 265 calories per serving.