Seafood Casserole

Ingredients

• 350 g (¾ lb.) scallops
• 350 g (¾ lb.) deveined shrimp
• 2 mL (½ tsp.) fennel seed
• 15 mL (1 tbsp.) fresh parsley, chopped
• 125 mL (½ cup) dry white wine
• 375 mL (1½ cups) clam juice
• 60 mL (¼ cup) butter
• 250 mL (1 cup) mushrooms, chopped
• 2 shallots, finely chopped
• 45 mL (3 tbsp.) all-purpose flour
• 45 mL (3 tbsp.) breadcrumbs
• Salt and pepper to taste

Preparation

1. Place scallops and shrimp in a casserole pot. Add herbs, white wine and clam juice. Salt and pepper. Cover and bring to a boil over medium heat.
2. Remove pot from heat and let stand for a few minutes. Remove scallops and shrimp from liquid and set aside. Heat liquid in pot for a few minutes and set aside.
3. Heat 45 mL (3 tbsp.) of butter in a skillet over medium heat. Add mushrooms and shallots. Brown and season. Add flour and cook for 1 minute. Add reserved cooking liquid and stir thoroughly. Let sauce cook for a few minutes.
4. Place scallops and shrimp in an au gratin dish and pour sauce on top. Combine remaining butter with breadcrumbs and sprinkle on top of scallops and shrimp. Broil for 3 minutes. Serve over pasta or rice or in puff pastry shells.