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6 Tbsp. butter or margarine
4 Tbsp. finely chopped green
4 Tbsp. finely chopped onion
1 scallion, chopped
2 Tbsp. chopped parsley
1 1/2 c. sliced fresh
2 Tbsp. flour
1 c. milk
1 tsp. salt
1/8 tsp. white pepper
1 1/2 c. half and half
1/2 lb. shrimp**, cleaned
1/2 lb. scallops**
3 Tbsp. dry sherry

**May substitute crabmeat (1 1/2 cups) for shrimp and
Heat 4 tablespoons butter or margarine in a skillet; add
green pepper, onion, scallion, parsley and mushrooms; saute
until soft, about 5 minutes. In a saucepan, heat remaining 2
tablespoons of butter or margarine. Stir in flour. Add milk.
Cook, stirring until thickened and smooth. Stir in salt and
pepper. Add sauteed vegetables and half and half. Bring to
boiling while stirring. Reduce heat. Add shrimp and scallops.
Simmer, uncovered, for 5 minutes. Just before serving, add

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