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1
Shell and devein shrimp; rinse with running cold water.
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2
Rinse scallops to remove sand from crevices.
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3
Pat shrimp and scallops dry with paper towels.
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4
Slice mushrooms.
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5
In nonstick 12-inch skillet over medium-high heat, in 2 tablespoons hot margarine or butter (1/4 stick), cook shrimp, stirring frequently, until shrimp turn opaque throughout, about 5 minutes.
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6
With slotted spoon, remove shrimp to bowl.
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7
In drippings in skillet, cook scallops, stirring frequently, until scallops turn opaque throughout, about 5 minutes.
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8
With slotted spoon, remove scallops to bowl with shrimp.
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9
In same skillet in 1 more tablespoon hot margarine or butter, cook mushrooms and sherry, stirring frequently, until mushrooms are tender.
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10
In cup, stir flour, pepper, bouillon, and 1 cup water until blended; stir into mushrooms.
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11
Cook mushroom mixture, stirring constantly, until sauce boils and thickens slightly.
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12
Reduce heat to low; stir in sour cream until blended.
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13
Return shrimp and scallops to skillet and cook over low heat, stirring constantly, until shrimp and scallops are hot (do not boil).
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14
Pour mixture into serving bowl; garnish with chopped parsley.
