SCALLOP CASSEROLE

Set aside and keep the drippings apart.
Prepare your casseroles by lightly buttering each individual (oven-safe) dish.
Add to each of them: onions, mushrooms, scallops and 5 prawns per dish + chopped parsley.
Book.
Make the sauce:

Pour the white wine plus the crème fraîche plus the cooking juices from the scallops into a saucepan over low heat.
Whisk and add the flour to thicken the mixture.
Then divide the sauce into each individual
casserole dish Bake in the oven at 200°C (gas mark 6-7) for 20 minutes.