Recipe - Bobbie Jeans Bay Scallops

8 ounce White mushrooms; cut or sliced up
2 tablespoon Unsalted butter
1 cup Dry wine or dry vermouth
1 pound Bay scallops
One half cup Milk; lowfat
1 tablespoon Flour
1 tablespoon Fresh tarragon
1 pound Shrimp; cleaned and steamed
2 tablespoon Pernod
8 Whole puff pastry shells

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 One fourth cup wine 1 to 2 minutes. Reserve. Melt remaining butter,
add flour. Gradually add milk and One fourth 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 recipeludigest Volume 01 Number 523 by "Valerie Whittle"
catspaw@inetnow.net on Jan 14, 1998