Seafood Ragout

1. 1

   If scallops are big, cut in half.

2. 2

   Heat butter in a 3-quart pan until melted.

3. 3

   Cook and stir in mushrooms, parsley and onion over low heat for 5 minutes.

4. 4

   Stir in flour, salt and pepper. Cook over low heat, stirring constantly, until mixture is bubbly. Remove from heat and stir in milk.

5. 5

   Heat to boiling and stir one minute; stir in fish, shrimp and scallops.

6. 6

   Cover and cook 3 to 5 minutes.

7. 7

   Stir in sour cream and sherry.

8. 8

   Heat through.

9. 9

   Serve on rice or pastry shells.

No additional tips available.