Ingredients

• 450 g Medium scallops
• 300 g Peeled Nordic shrimp
• 250 ml Heavy cream 35%
• 60 ml Dry white wine
• 2 units Shallots
• 2 units Garlic cloves
• 1 tbsp Bas-du-Fleuve salted herbs
• 1 tbsp Olive oil
• to taste Salt and freshly ground black pepper
• 100 g Panko breadcrumbs
• 50 g Unsalted butter, melted
• 1 tsp Labrador tea leaves (dried or fresh, chopped)
• 1 tsp Lemon zest
• 2 tbsp Fresh parsley, chopped

Instructions

1. 1

   Preheat oven to 200°C (400°F).

2. 2

   In a skillet, heat olive oil over medium heat. Sauté chopped shallots until translucent, then add minced garlic and cook for 1 more minute.

3. 3

   Add scallops and shrimp, quickly sauté for 2-3 minutes until they are just beginning to cook.

4. 4

   Deglaze with white wine and reduce by half. Stir in heavy cream and salted herbs. Simmer gently for 2-3 minutes to thicken slightly. Season with salt and pepper to taste.

5. 5

   Divide the seafood mixture among individual ramekins or a gratin dish.

6. 6

   In a bowl, combine Panko breadcrumbs, melted butter, chopped Labrador tea leaves, lemon zest, and fresh parsley.

7. 7

   Evenly spread the breadcrumb mixture over the seafood preparation.

8. 8

   Bake for 15-20 minutes, or until the crust is golden brown and crispy and the gratin is bubbling.

9. 9

   Serve immediately, garnished with a Labrador tea leaf or a sprig of parsley if desired.