1 lb. 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 envelope chicken bouillon
1 (8 oz.) sour cream
2 tsp. minced parsley for garnish

Shell and devein shrimp; rinse with cold water. Rinse scallops. Pat both dry with paper towels. Slice mushrooms.

In 12-inch skillet over medium-high heat, in 2 tablespoons (1/4 stick) hot butter, cook shrimp and scallops, stirring frequently, until both are tender, about 5 minutes. Remove shrimp and scallops to bowl.

To drippings in skillet add 1 more tablespoon hot butter, add mushrooms and sherry. Cook, stirring often until tender. In cup, stir flour, pepper, bouillon and 1 cup water until blended. Stir into mushrooms.

Cook mushroom mixture, stir often, 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 often, until shrimp and scallops are hot (do not boil). Pour mixture into serving bowl; garnish with minced parsley.