| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Seafood, Dairy | Main dish, Seafood | 8 | Servings | |
INGREDIENTS
| 8 | oz | White mushrooms; sliced |
| 2 | tb | Unsalted butter |
| 1 | c | Dry wine or dry vermouth |
| 1 | lb | Bay scallops |
| 1/2 | c | Milk; low-fat |
| 1 | tb | Flour |
| 1 | tb | Fresh tarragon |
| 1 | lb | Shrimp; cleaned and steamed |
| 2 | tb | Pernod |
| 8 | Whole puff pastry shells |
INSTRUCTIONS
Melt 1 tablespoon of butter in a nonstick skillet. Add mushrooms. Cook for 2 minutes. Add half the wine, cover and cook for 5 minutes. Reserve. Cook scallops in 1/4 cup wine 1 to 2 minutes. Reserve. Melt remaining butter, add flour. Gradually add milk and 1/4 cup wine. Stir until slightly thick. Add tarragon, shrimp, scallops, and Pernod. Heat through and serve in pastry shells. Recipe by: SKOPE Member Bobbie Jean Posted to recipelu-digest Volume 01 Number 523 by "Valerie Whittle" <catspaw@inetnow.net> on Jan 14, 1998
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