Title: Seafood Ragout in Puff Pastry Shells
Categories: Seafood
Yield: 6 Servings

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

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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