1 lb. shrimp, fresh uncooked
1 lb. scallops, fresh uncooked
1/2 lb. mushrooms
3 tbsp. butter
2 tbsp. dry sherry
2 tbsp. flour
1/8 tsp. pepper
1 bouillon cube
1 (8 oz.) sour cream
2 tsp. parsley (garnish)

Prepare fish (wash, shell and devein shrimp), slice mushrooms. Saute shrimp and scallops in 2 tablespoons butter about 5 minutes until pink and tender; remove shrimp and scallops and retain drippings. Add 1 tablespoon butter to drippings, add mushrooms and sherry, cook, stirring frequently. In a cup, stir flour, pepper, bouillon and 1 cup water. Stir into mushrooms. Continue cooking mushroom mixture stirring constantly until sauce boils and thickens slightly. Reduce heat to low. Stir in sour cream. Add shrimp and scallops and heat until hot. (Do not boil.) Serve over egg and spinach fettuccine cooked according to directions on package.