Seafood A La King

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1/2 lb. oyster mushrooms, brushed clean, each petal separated into "oysters" and the tough inner trunk discarded

3/4 stick butter

1 1/2 lbs. jumbo shrimp, shelled, deveined and butterflied so that they curl up and open when cooked

1 lb. sea scallops, each sliced in half crosswise so each piece retains the round scallop shape

2 c. clam juice

1 c. milk

1/4 c. dry sherry

1/3 c. flour

2 egg yolks

1/2 c. cream

puff pastry sheets

toasted almond slivers

1 small jar (7.8 oz) pimentos, sliced into 1" strips if whole; if already sliced, good for you

freshly chopped parsley

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