Seafood ragout in puff pastry shells

6 Servings

Ingredients

Quantity Ingredient
1 pack (10-oz) frozen patty shells
2 tablespoons Butter or margarine
8 ounces Mushrooms; sliced
1 tablespoon Snipped fresh parsley
1 Green onion; with top, chopped
2 tablespoons All-purpose flour
½ teaspoon Salt
⅛ teaspoon White pepper
⅛ teaspoon Ground nutmeg
1½ cup Milk
8 ounces Sole or flounder fillets; cut into 1-inch pieces
8 ounces Fresh or frozen raw shrimp; peeled and deveined
8 ounces Scallops (cut in quarters; if large)
1 cup Sour cream (up to)
2 tablespoons Sherry

Directions

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, .

Related recipes