Scallops and Prawns au Gratin

12 scallops
1 cup shelled, headed and deveined raw prawns
¼ cup dry white wine
2 tablespoons butter
sweet paprika
salt and freshly ground black pepper
1 tablespoon butter
1 cup sliced brown mushrooms
2 onions, finely chopped
freshly chopped parsley
1 tablespoon butter
1 tablespoon flour
¼ cup chicken stock
2 tablespoons light sour cream
½ cup freshly grated parmesan cheese
½ cup dry breadcrumbs

Halve the scallops horizontally and remove the corals. Place the butter, white wine, salt, pepper and paprika in a pan and poach the scallops (1) and prawns for five minutes. Set aside.

Melt the second measure of butter and sauté the mushrooms and onions until the onions are translucent. Add a further tablespoon of butter to the pan, stir in the flour then add the chicken stock and light sour cream. (I used a 2% fat sour cream which was perfectly adequate.) Then add the scallop mixture (2) and reheat briefly till the sauce thickens.

Pour into individual ramekins or scallop shells, or into a single larger dish. Sprinkle with the cheese/breadcrumb mixture (3) and place under the grill until golden brown (4).