Ingredients

• 2 tablespoons butter, divided
• 1 (8 ounce) package fresh mushrooms, sliced
• 1 pound shrimp, peeled and deveined
• 1 pound sea scallops, rinsed and drained
• 2 tablespoons all-purpose flour
• 1/2 teaspoon ground black pepper
• 1 (8 ounce) bottle clam juice
• 1 cup sour cream
• 2 tablespoons dry sherry
• 1 tablespoon chopped fresh parsley

Instructions

1. Heat 1 tablespoon butter in a large skillet over medium-high heat. Stir in the mushrooms, and cook until golden. With a slotted spoon, remove mushrooms, and set aside.
2. Melt remaining 1 tablespoon butter in the skillet, and stir in shrimp and scallops; cook, turning, until the shrimp are pink, about 3 minutes. With a slotted spoon, remove shrimp and scallops, and set aside.
3. In a medium bowl, mix together the flour, black pepper, and clam juice.
4. Pour clam juice mixture into the skillet, and bring to a boil. Reduce heat to medium-low, and simmer until mixture thickens. Reduce heat to low, and stir in sour cream. Return mushrooms, shrimp, and scallops to the skillet; mix in sherry, and cook to heat through. Sprinkle with parsley.