Roasted scallops and shrimp

1. Preheat the oven to 210°C (410°F), preferably at the end on the grill setting. Rinse the mussels and dry thoroughly.
2. Chop the shallots. Chop fresh herbs.
3. Melt a piece of butter in a pan. Fry the shallots for 2 minutes, without browning them. 4. Increase the heat and fry the clams (1 minute on each side) and shrimp until they begin to brown. Season lightly with salt and pepper. Remove the seafood and set aside on a plate, leaving the juices in the pan.
5. Add the remaining butter to the same pan. Once melted, add the flour and beat thoroughly for 1 minute to make a roux.
6. Add the white wine and scrape any browned leftovers from the bottom of the pan. Reduce the heat to medium-high.
7. Reduce the heat, add the cream and stir until the sauce thickens and is smooth. Add the chopped herbs. Taste and season as needed.
8. Arrange the mussels and shrimp in 4 separate baking dishes.
9. Pour the cream sauce generously. Sprinkle with breadcrumbs (or Parmesan cheese).
10. Bake for 10 to 12 minutes, until the top is golden brown and bubbling and the sauce is bubbling around the edges. Serve immediately.