Seafood Stroganoff with Shrimp and Scallops

Heat 1 tablespoon of melted butter in a large skillet over medium-high heat. Introduce the mushrooms into the skillet and cook until they achieve a golden hue. Utilize a slotted spoon to carefully extract the mushrooms, and set them aside for further use.

Next, melt the remaining 1 tablespoon of butter in the skillet and combine it with the shrimp and scallops. Cook these ingredients, turning them occasionally, until they turn pink in color, approximately 3 minutes. Utilize a slotted spoon to carefully remove the shrimp and scallops from the skillet, and set them aside for later use.

In a separate medium-sized bowl, combine the flour, black pepper, and clam juice. Mix these ingredients together until they form a uniform blend.

Pour the mixture of flour, black pepper, and clam juice into the skillet, and bring it to a rolling boil. Gradually reduce the heat to medium-low and allow the mixture to simmer until it thickens in consistency. Lower the heat further to low, and incorporate the sour cream into the mixture using a spoon.

Return the mushrooms, shrimp, and scallops to the skillet. Add sherry to the mixture, stirring it in thoroughly before allowing the ingredients to heat through completely. Finally, sprinkle a pinch of parsley over the dish for garnish.