Shrimp and Scallop Party Casserole

1 box (17.3 ounces) Pepperidge Farm puff pastry (2 sheets)

2 packages (10 ounces each) frozen shopped spinach, thawed

5 tablespoons butter, divided

2 cloves garlic, minced

2½ pounds peeled medium shrimp

1½ pounds fresh bay scallops

8 ounces cream cheese, softened

8 ounces sour cream

½ cup shredded parmesan cheese

1 teaspoon salt

½ teaspoon ground red pepper

¼ cup Wondra flour

2 cups half and half

Heat oven to 400 degrees.

Lay pastry sheets side by side on a work surface to form a rectangle; roll slightly to about 11 by 15 inches. Fit pastry into 9-by-13-inch pan so that you have a 1-inch border around the sides. Bake about 10 minutes or until puffed and golden.

In the meantime, drain spinach well, pressing between paper towels.

Melt 1 tablespoon butter in a large skillet over medium heat; add garlic and sauté briefly. Add shrimp and scallops; cook 5 minutes or just until shrimp turns pink. Stir in cream cheese, sour cream, parmesan, salt and red pepper. Remove from heat; stir in spinach.

Melt remaining 4 tablespoons butter in a large saucepan over medium heat. Add flour, whisking constantly; cook 1 minute. Gradually add half and half; cook and stir until mixture is thickened. Stir flour mixture into shrimp mixture, spoon gently onto puff pastry in pan. Bake 15 minutes or until golden. Let stand 10 minutes before serving.

Serves eight.

Nutrition values per serving: 660 calories, 32 g fat (18 g saturated), 22 g carbohydrates, 3 g fiber, 68 g protein, 360 mg cholesterol, 1,300 mg sodium.

Editor's note: To reduce calories and fat, make with reduced-fat versions of cream cheese and sour cream. Omit added salt if worried about sodium content.