Shrimp And Scallop Shells

Serves: 4

Ingredients

1 tablespoon reduced-calorie stick margarine
2 cups thinly sliced mushrooms
2 tablespoons finely minced shallots
1 garlic clove, minced
1 cup evaporated skimmed milk
2 fluid ounces (1/4 cup) dry white wine
2 tablespoons all-purpose flour
Pinch salt
Pinch freshly ground black pepper
15 ounces deveined peeled medium shrimp
5 ounces bay scallops
1 tablespoon minced fresh flat-leaf parsley

Method

  1. In large nonstick skillet, melt margarine. Add mushrooms, shallots and garlic and cook over medium-high heat, stirring frequently, 5 minutes, until mushrooms are tender. Remove from skillet; set aside.
  2. In medium bowl, with wire whisk, combine milk, wine, flour, salt and pepper, blending until flour is dissolved. Pour into same skillet; cook over medium-low heat, stirring constantly, 2 minutes, until thickened (do not boil).
  3. Add shrimp, scallops and cooked mushroom mixture; cook, stirring frequently, 3-4 minutes, until shrimp turn pink and scallops are opaque in center.
  4. Divide shrimp mixture evenly among 4 scallop shells or small au gratin dishes; sprinkle evenly with parsley.

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