Name: Shrimp and Scallop Medley
Ingredients: 1 pound 31 to 40 shrimp (veined and peeled); 1 pound bay scallops; Old Bay Seasoning, to taste; coarse kosher salt to taste; 4 large cloves garlic, diced; 1 pound sliced fresh mushrooms; 2 tablespoon butter; 1 teaspoon honey mustard; 2 tablespoon sour cream; milk; lemon juice; corn starch

Shrimp and Scallop Medley

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Ingredients

1 pound 31 to 40 shrimp (veined and peeled)
1 pound bay scallops
Old Bay Seasoning, to taste
coarse kosher salt to taste
4 large cloves garlic, diced
1 pound sliced fresh mushrooms
2 tablespoons butter
1 teaspoon honey mustard
2 tablespoons sour cream
milk
lemon juice
corn starch

Instructions

Melt butter in pan. Add garlic and lightly salt.
When garlic is lightly browned, add the mushrooms. Cook down, tossing occasionally. Add a little water, if needed, about 2 tablespoons.
Spread garlic and mushrooms to side of pan and toss in the peeled shrimp and the scallops.
Add Old Bay and salt to seafood and let shrimp start to turn color.
Add the sour cream and a little milk, and then the honey mustard.
Add a couple of squeezes from a lemon and stir.
Add about 2 more tablespoons milk to a separate dish and add in about a teaspoon of corn starch. Stir well and add to the pan.
Add more salt, if needed, and taste.
Stir until shrimp and scallops are cooked, but remain tender.
Add over angel hair pasts, or alongside a nice broiled steak.