Preparation / Directions:
Shell and devein shrimp; rinse with running cold water. Rinse scallops to remove sand from crevices. Pat shrimp and scallops dry with paper towels. Slice mushrooms.
In nonstick 12-inch skillet over medium-high heat, in 2 tablespoons butter, cook shrimp, stirring frequently, until shrimp turn opaque throughout, about 5 minutes. With slotted spoon, remove shrimp to bowl.
In drippings in skillet, cook scallops, stirring frequently, until scallops turn opaque throughout, about 5 minutes. With slotted spoon, remove scallops to bowl with shrimp.
In same skillet in 1 more tablespoon butter, cook mushrooms and sherry, stirring frequently, until mushrooms are tender. In cup, stir flour, pepper, bouillon, and 1 cup water until blended; stir into mushrooms. Cook mushroom 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 shrimp and scallops are hot (do not boil). Pour mixture into serving bowl; garnish with chopped parsley.
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