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

About 45 minutes before serving:

Shell and devein shrimp; rinse under running cold water. Rinse scallops to remove sand from crevices. Pat shrimp and scallops dry with paper towel. Slice mushrooms.

In 12-inch skillet over medium-high heat, in 2 tablespoons hot butter (1/4 stick), cook shrimp and scallops, stirring frequently, until shrimp turn pink and scallops are tender, about 5 minutes. With slotted spoon, remove shrimp and scallops in a bowl.

To drippings in skillet and 1 more tablespoon of butter, add mushrooms and sherry; cook, stirring frequently until mushrooms are tender. In cup, stir flour, pepper, bouillon and 1 cup water until blended; stir in mushrooms.

Cook mushrooms 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, stirring constantly until hot (DO NOT BOIL). Pour mixture into serving bowl. Garnish with minced parsley.