Seafood Ragout in Puff Pastry Shells

Ready in 1 hour

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8 oz Mushrooms; sliced
2 tb Butter or margarine
8 oz Sole or flounder fillets;
1 tb Snipped fresh parsley
8 oz Fresh or frozen raw shrimp;
1/2 ts Salt
1 Green onion; with top,
2 tb All-purpose flour
1 1/2 c milk
1 -(up to)
8 oz Scallops (cut in quarters;
1 pk (10-oz) frozen patty shells
1 c Sour cream
1/8 ts Ground nutmeg
2 tb Sherry
1/8 ts White pepper

Original recipe makes 6 Servings



Prepare patty shells as directed on package. Heat butter in 3-quart saucepan until melted. Cook and stir mushrooms, parsley and onion in butter over low heat 5 minutes. Stir in flour, salt, white pepper and nutmeg. Cook over low heat, stirring constantly, until mixture is bubbly; remove from heat. Stir in milk. Heat to boiling, stirring constantly. Boil and stir 1 minute. Stir in sole, shrimp and scallops. Cover and cook 3-5 minutes or until fish flakes easily with fork and shrimp are pink. Stir in sour cream and sherry; heat through. Serve in patty shells. 6 servings. BETTY CROCKER RECIPE From a collection of my mothers (Judy Hosey) recipe box which contained lots of her favorite recipes, clippings, etc. Downloaded from Glens MM Recipe Archive, G Internet.

Calories Per Serving: 166 Get detailed nutrition information, including line-by-line nutrition insights?  Try BigOven Pro for Free for 14 days!

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