3 T. butter

8 oz. fresh mushrooms, sliced

1/3 c. finely chopped shallots

1 c. whipping cream

1/2 c. dry white wine

1/2 c. low-fat chicken broth

1 ½ T. Dijon mustard

1 t. white wine vinegar

1 10-oz. pkg. frozen spinach, thawed and squeezed dry

1 17-oz. pkg. frozen puff pastry, thawed

1/2 lb. Louisiana crawfish tailmeat

8 sea scallops, halved horizontally

Preheat oven to 500 degrees. Melt butter in heavy, large skillet over medium-high heat. Add mushrooms and shallots and saute’ 5 minutes. Add cream, wine and broth. Boil until reduced to 1 cup, about 12 minutes. Mix in mustard and vinegar, then spinach. Season with salt and pepper. Let cool. Roll out 1 pastry sheet on lightly floured surface to make a 12” square. Cut into four 6” squares. Place 1/8 of spinach on bottom half of each square. Top with 2 scallop halves and about 8 crawfish tails. Brush edges of pastry together with fork. Place turnovers on baking sheet. Repeat with second pastry sheet. Bake pastries 5 minutes. Reduce heat to 375 degrees and bake until pastries are puffed and golden, about 15 minutes. Serves 8.