|Frozen condensed cream of shrimp soup||10 Ounce, thawed (1 Can)|
|Milk||60 Milliliter (1/2 Soup Can)|
|Worcestershire||1 1⁄2 Teaspoon|
|Fresh scallops||2 Cup (32 tbs)|
|Shelled deveined shrimp||2 Cup (32 tbs)|
|White pepper||1⁄8 Teaspoon|
|Toast triangles||1 Cup (16 tbs)|
About 1 hour before serving: In medium saucepan over low heat, combine undiluted soup with milk; stir in paprika, Worcestershire and cayenne; heat, stirring, until a smooth and creamy sauce.
Meanwhile, in 1 cup boiling salted water, boil scallops, covered, 10 minutes; drain.
Combine scallops with sauce; add shrimp; sprinkle with salt and pepper.
Simmer about 3 minutes, stirring occasionally, or until shrimp turn pink.
Serve on toast triangles.