Instructions:
1. Prepare the seafood:
Pat the scallops and shrimp dry with paper towels. Season lightly with salt and pepper.
2. Sear:
Heat butter and olive oil in a pan over medium-high heat. Quickly sear the scallops (about 1–2 minutes per side) until golden. Remove and set aside. Do the same with the shrimp until just pink.
3. Make the sauce:
In the same pan, add the shallot and cook until softened. Deglaze with the white wine and let it reduce by half. Stir in the fish stock powder. Lower the heat, then add the cream. Simmer until slightly thickened. Season with salt and pepper.
4. Assemble:
Divide the scallops and shrimp into individual casserole dishes (or ramekins). Pour the creamy sauce over the top.
5. Finish & Serve:
Sprinkle with fresh parsley and serve hot with crusty bread or rice on the side.
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