Bobbie Jean's Bay Scallops Recipe

• 8 ounce White mushrooms, sliced
• 2 Tbsp. Unsalted butter
• 1 c. Dry wine or possibly dry vermouth
• 1 lb Bay scallops
• 1/2 c. Lowfat milk, low-fat
• 1 Tbsp. Flour
• 1 Tbsp. Fresh tarragon
• 1 lb Shrimp, cleaned and steamed
• 2 Tbsp. Pernod
• 8 whl puff pastry shells

1. Heat 1 Tbsp.
2. of butter in a nonstick skillet.
3. Add in mushrooms.
4. Cook for 2 min.
5. Add in half the wine, cover and cook for 5 min.
6. Reserve.
7. Cook scallops in 1/4 c. wine 1 to 2 min.
8. Reserve.
9. Heat remaining butter, add in flour.
10. Gradually add in lowfat milk and 1/4 c. wine.
11. Stir till slightly thick.
12. Add in tarragon, shrimp, scallops, and Pernod.
13. Heat through and serve in pastry shells.

white mushrooms, butter, wine, bay scallops, milk, flour, fresh tarragon, shrimp, pernod, pastry shells

Taken from cookeatshare.com/recipes/bobbie-jean-s-bay-scallops-88550 (may not work)