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Dilled Seafood in Mustard Sauce

Created by Chuck,


Shrimp and scallops sauteed with asparagus in a dill-mustard cream sauce. It may sound like an interesting combination, but it works!
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At a glance
Main Ingredient
Cooking Method
1/2 lb. shrimp, shelled, deveined
1/2 lb. sea scallops, halved
1/2 lb. asparagus, cut into 1-inch pieces
2 Tbsp. fresh dill, chopped
2 Tbsp. butter
1/2 cup milk
1/2 cup sour cream
1/3 cup dijon mustard
1/4 teaspoon cayenne pepper
Hot cooked medium or wide egg noodles


Cook shrimp, scallops, asparagus and dill in butter in large skillet on medium-high heat until shrimp turn pink; remove from skillet. Reduce heat to low.

Blend milk, sour cream and mustard in skillet; cook and stir until mixture is hot. (DO NOT BOIL.) Stir shrimp mixture into sauce; heat thoroughly. Serve over boiled noodles.

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