Recipe for Scallop and Shrimp Shells

Think about defrosting the scallops the day before if they are frozen: place them in a large bowl filled with milk and put them in the refrigerator until the next day. This way, they will retain their tenderness. Start by melting 20 g of butter in a skillet. Then finely chop the shallot and the white part of the leek and sauté them in the butter for 5 minutes over low heat. Add the white wine and cook for another 10 minutes, until the leek is very tender.

In another pan, sauté the scallops in 15 g of butter for 2 minutes on each side after patting them dry with paper towels. Set them aside in a bowl. In the same pan, sauté the shrimp for 3 minutes and flambé with the brandy.

In a saucepan, mix the shrimp juice and scallops, cornstarch, cream, salt, and pepper. Add the leek mixture and let it thicken over low heat, stirring with a wooden spoon.

To finish, when the mixture has thickened, place 3 scallops and 3 shrimp in each shell. Cover with the leek cream. Sprinkle with breadcrumbs and bake for 15 to 20 minutes until the dishes are golden brown on top.