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I got this recipe from the Campbells Soup Website, and my family absolutely love it. Creamy Shrimp and Scallop Shells Ingredients: 1 pkg. Pepperidge Farm® Frozen Puff Pastry Shells 2 tbsp. butter OR margarine 1/2 lb. medium shrimp, shelled and deveined 1/2 lb. scallops, cut into halves 2 cups sliced mushrooms 1 can (10 3/4 oz.) Campbell's® Condensed Cream of Mushroom Soup OR Campbell's® Condensed 98% Fat Free Cream of Mushroom Soup 1/2 cup milk 1 cup shredded Swiss cheese Chopped fresh parsley Directions: BAKE pastry shells according to pkg. directions. MELT 1 tbsp. butter in skillet. Add shrimp and scallops and cook until shrimp and scallops are done, stirring often. Remove from skillet. MELT remaining butter. Add mushrooms and cook until tender and liquid is evaporated. ADD soup, milk and cheese. Heat until cheese melts. Return seafood mixture to skillet and heat through. Serve in pastry shells. Garnish with parsley. Bake 30 minutes, serving 6