Preparation / Directions:
1. Pat seafood dry. Slice mushrooms.
2. In a non stick skillet, heat 2 Tbsp butter and cook shrimp stirring frequently until shrimp turn opaque about 5 minutes; remove from skillet and set aside.
3. In same skillet; cook scallops, stirring frequently until opaque. Remove to bowl with shrimp.
4. In same skillet, melt 1 tbsp butter. Saute mushrooms and sherry stirring frequently until mushroms are tender.
5. In a 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.
6. Reduce heat to low; stir in sour cream until blended. Return shrimp ans scallops to skillet and cook over low heat, stirring constantly until shrimp and scallops are heated through.
7. Pour mixture into serving bowl; garnish with parsley. Serve over noodles or rice.
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