Gratin de Fruits de Mer (French Seafood Gratin)

• 40 g Unsalted butter
• 1 medium Shallot
• 25 g Plain flour
• 150 ml Dry White Wine
• 250 ml Double cream
• 300 g Prawns, peeled
• 250 g Scallops
• 10 g Fresh parsley
• 1 medium Lemon
• 60 g Breadcrumbs
• 80 g Gruyère cheese

1. Heat the oven to 200°C (390°F). Finely chop the shallot and parsley, then cut the lemon into wedges.
2. Melt the butter in a saucepan over medium heat, then cook the shallot for 2 to 3 minutes until softened but not coloured. Stir in the flour and cook for 1 minute, stirring constantly, to form a smooth roux.
3. Whisk in the white wine a little at a time until smooth, then simmer for 2 minutes to cook off the alcohol. Lower the heat and whisk in the double cream; cook gently for 3 to 4 minutes until lightly thickened and able to coat the back of a spoon.
4. Stir most of the parsley into the sauce, reserving a pinch for serving. Add a squeeze of lemon juice, then fold in the prawns and scallops.
5. Tip the mixture into a baking dish and level the top. Mix the breadcrumbs with the grated Gruyère, then scatter evenly over the seafood.
6. Bake for 12 minutes, or until the sauce is bubbling and the scallops are just opaque. Switch to the grill for 2 to 4 minutes until the topping is golden; watch closely so it does not burn.
7. Rest for 2 minutes, then finish with the reserved parsley. Serve hot with the lemon wedges for squeezing over.

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