8 oz White mushrooms; sliced
2 tb Unsalted butter
1 c Dry wine or dry vermouth
1 lb Bay scallops
1/2 c Milk; low-fat
1 tb Flour
1 tb Fresh tarragon
1 lb Shrimp; cleaned and steamed
2 tb Pernod
8 Whole puff pastry shells

Melt 1 tablespoon of butter in a nonstick skillet. Add mushrooms. Cook for 2 minutes. Add half the wine, cover and cook for 5 minutes. Reserve. Cook scallops in 1/4 cup wine 1 to 2 minutes. Reserve. Melt remaining butter, add flour. Gradually add milk and 1/4 cup wine. Stir until slightly thick. Add tarragon, shrimp, scallops, and Pernod. Heat through and serve in pastry shells.