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, .