- 2 tablespoons all-purpose flour
- 2 cups sour cream
- 3 cups shredded Monterey Jack cheese
- 2 tablespoons butter or margarine
- 1 (8 ounce) package imitation crabmeat, flaked
- 1/8 teaspoon pepper
- 1 pound fresh or frozen bay scallops – thawed, rinsed and drained
- 1 pound angel hair pasta
- 1 pound medium shrimp – cooked, peeled and deveined
- Minced fresh parsley (optional)
- In a saucepan, whisk flour and sour cream. Stir in cheese and butter; bring to a boil over medium-low heat, stirring frequently. Cook and stir for 2 minutes. Remove from heat. Stir in crab and pepper; set aside and keep warm.
- Place the scallops in a saucepan with a small amount of water. Cover and cook over medium heat for 5-7 minutes or just until opaque.
- Meanwhile, cook pasta according to package directions. Drain scallops; add to crab mixture. Stir in shrimp; cook over low heat just until heated through, about 3 minutes. Drain pasta; top with seafood mixture. Garnish with parsley if desired.