Creamy Shrimp 'N Scallops Casserole

Makes 8 servings
Prep Time: 25 min
Cooking Time: 15 min
Baking Time 19 min
Standing Time: 10 min

Ingredients:

• 10 - frozen phyllo pastry sheets, thawed
• 2 1/2 - pounds unpeeled, medium-size fresh shrimp
• 2 - packages (10-ounces) frozen chopped spinach, thawed
• 5 - Tablespoons butter, divided
• 2 - garlic cloves, minced
• 1 - pound fresh bay scallops
• 1 - package (8-ounces) container sour cream
• 1/3 - cup shredded Parmesan cheese
• 1 - teaspoon salt
• 1/2 - teaspoon ground red pepper
• 1/4 - cup all-purpose flour
• 2 - cups half & half

Directions:

1. Cut phyllo sheets into 13x9-inch rectangle. Reserve half of phyllo sheets, keeping covered with a damp towel to prevent drying out.
2. Stack remaining 8 sheets in a baking dish, lightly coating each sheet with vegetable cooking spray.
3. Bake on lowest oven rack at 400° F. for 5 minutes or until lightly browned. Set aside.
4. Peel shrimp and devein.
5. Drain spinach, pressing between paper towels.
6. Melt 1-Tablespoon butter in a large skillet over medium heat.
7. Add garlic, and sauté 2 minutes.
8. Add shrimp and scallops. Cook 5 minutes or just until shrimp turns pink.
9. Stir in cream cheese, sour cream, Parmesan cheese, salt, and red pepper until blended.
10. Remove from heat. Stir in spinach.
11. In a saucepan, melt remaining 1/4-cup butter over medium heat.
12. Add flour, whisking constantly, cook for 1 minute.
13. Gradually add half & half. Cook, whisking constantly for 3 minutes or until mixture is thickened.
14. Stir flour mixture into shrimp mixture.
15. Spoon into baking dish.
16. Stack reserve phyllo sheets, coating each with cooking spray.
17. Toll up, jellyroll fashion, staring at long end, and cut into 1/4-inch slices.
18. Unroll each piece and gently twist. Arrange twists in a diamond pattern over casserole.
19. Bake for 14 minute or until golden.  Let stand 10 minutes.

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