CREAMY SHRIMP & SCALLOPS CASSEROLE

CREAMY SHRIMP & SCALLOPS CASSEROLE image

Yield 8

Number Of Ingredients 12

16 frozen phyllo pastry sheets, thawed
2 1/2 lbs unpeeled med shrimp
2 (10oz) packages frozen chopped spinach, thawed
5 T butter divided
2 garlic cloves, minced
1 lb fresh bay scallops
1 (8oz) container sour cream
1/3 C shredded Parmesan cheese
1 t salt
1/2 t grd red pepper
1/4 C all-purpose flour
2 C half-and-half

Steps:

Cut phyllo sheets into 13*9 rectangles; reserver half of phyllo sheets keeping covered with a damp towel to prevent drying out. Stack remaining 8 sheets iin a lightly greased 13*9 dish, lightly coat each sheet with veg. cooking spray. Bake on lowest rack at 400 for 5 min or until lightly browned, and set aside. Peel shrimp, and devein. Drain spinach well. Melt 1 T butter in a large skillet over med heat; add garlic and saute 2 minutes;Addd shrimp and acallops; cook 5 minutes or junt until shrimp turn pink. Stir in cream cheese and next 4 ingredients until blended; remove from heat. Stir in spinach. Melt remaining 1/4 C butter in a large saucepan over medium heat. Add flour, whisking constantly, 1 minute. Grdually add 2 C half-and-half; cook whisking 3 minutes. Stir flour mixture into shrimp mixture. Spoon into prepared baking dish. Stack reserved phyllo sheets, coating each sheet with cooking spray. Roll up, jelyroll fashion, starting at long end, and cut into 1/4 in slices. Unroll each piece, and gently twist; arrange twists in a diamond pattern over casserole. Bake 400 fro 14 minutes or until golden. Let stand 10 minutes