1 lb. jumbo or lg. shrimp, shelled & deveined
1 lb. scallops
2 tbsp. butter
1/2 lb. mushrooms
2 tbsp. dry sherry
2 tbsp. flour
1/8 tsp. pepper
1 env. chicken bouillon
1 (8 oz.) container sour cream

Rinse shrimp and scallops. Pat dry. Cook in 2 tablespoons hot butter over medium heat stirring frequently until tender, about 5 minutes. With slotted spoon, remove from pan.

To drippings in skillet add 1 more tablespoon butter, sliced mushrooms and sherry; cook until mushrooms are tender, stirring frequently. In cup stir 2 tablespoons all-purpose flour, 1/8 teaspoon pepper, 1 envelope chicken bouillon and 1 cup water until blended; stir into mushrooms and cook, stirring constantly until slightly thickened. Reduce heat to low. Stir in sour cream until blended.

Return shrimp and scallops to skillet. Cook over low heat until hot (do not boil). Pour into serving bowl. Garnish with minced parsley. Serves 6. 265 calories per serving.