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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