Ingredients:

• 1/4 cup or more Olive oil (divided)
• 2 cups Mushrooms, sliced
• 4 stalks Green onions, diced (green and white parts)
• 8-12 medium size Shrimp, peeled, uncooked
• 2/3 cup Clams and juice, uncooked
• 2/3 cup Scallops, uncooked
• 2/3 cup Crab, uncooked
• 1/3 cup Flour, unbleached
• 1 1/2 cups Vanilla Almond Breeze®
• 2 Tbsp. or 3/4 Tbsp., dried Dill, fresh minced
• Sea salt to taste
• 1 tsp. Lemon juice
• 1 tsp. Pepper
• 1/2 tsp. Tabasco Sauce®
• 1/3 cup White wine (optional)

Preparation:
Heat 4-6 Tbsp. of olive oil in soup pot.  Stir in mushrooms, onion, shrimp, clams, and scallops.  Cook until seafood is tender, approximately 6-8 minutes.  Remove from heat.  Stir in crab.  Transfer seafood to bowl, leaving seafood juices in stockpot.  Add remaining oil to pot.  Whisk in flour and half of the Vanilla Almond Breeze®.  Cook over low heat, whisking continuously, 4-5 minutes.  Whisk in all remaining ingredients.  Bring to a simmer over low heat cooking 5-6 minutes.  Add seafood to sauce mixture.  Adjust spices.  Gently simmer an additional 5-6 minutes, stirring often.  Add wine if desired.

Yield:  4-6 Servings

Prep time 20 minutes.  Cook time 30-35 minutes.

Serve in puff pastry shells.  Serve over pasta or rice.  Surimi can be substituted for crab.  Use any good quality white, firm fish instead of any of the above seafood.

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