Shrimp & Scallop Stroganoff

Recipe View 7 mins Sauté the Mushrooms: In a large skillet or sauté pan, melt 1 tablespoon of butter over medium-high heat. Add the sliced mushrooms and cook, stirring occasionally, until they release their moisture and turn golden brown, about 5-7 minutes. Remove the mushrooms from the skillet with a slotted spoon and set aside.

Recipe View 2 mins Sear the Seafood: Add the remaining 1 tablespoon of butter to the skillet. Once melted, add the shrimp and scallops in a single layer. Sear for 1-2 minutes per side, until the shrimp are pink and opaque and the scallops are lightly browned. Be careful not to overcrowd the pan; work in batches if necessary. Remove the shrimp and scallops from the skillet with a slotted spoon and set aside.

Recipe View 1 mins Create the Sauce Base: In a medium bowl, whisk together the flour, black pepper, and clam juice until smooth.

Recipe View 5 mins Develop the Stroganoff Sauce: Pour the clam juice mixture into the skillet and bring to a simmer over medium heat, stirring constantly. Reduce the heat to low and simmer until the sauce thickens slightly, about 3-5 minutes. Stir in the sour cream and heat through gently, being careful not to boil. The sauce should be smooth and creamy.

Recipe View 2 mins Combine and Finish: Return the sautéed mushrooms, shrimp, and scallops to the skillet. Stir in the dry sherry or white wine. Cook until everything is heated through, about 1-2 minutes. Garnish with freshly chopped parsley before serving.

Recipe View 1 mins Serve: Serve immediately over hot egg noodles, white rice, or mashed potatoes. Garnish with additional parsley, if desired.