Seafood Ragout in Puff Pastry Shells

Categories: Seafood

Serves: 6 Servings

Ingredients:

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

Instructions:
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 mother's (Judy Hosey) recipe box which contained
lots of her favorite recipes, clippings, etc. Downloaded from Glen's MM
Recipe Archive, http://www.erols.com/hosey.

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