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Preheat oven to 450°F (220°C).
In a pan, heat oil and cook shallots, mushrooms and potatoes for 3 minutes.
Add wine and simmer on low heat for 5 minutes.
Add shrimp and scallops and cook for another 5 minutes.
In a bowl, mix milk, cream and cornstarch together.
Add gradually to pan and cook 5 minutes until sauce thickens.
Stir in chives, salt and pepper.
Divide mixture into 4-6 scallop shells. Sprinkle with cheese and paprika.
Bake 5 minutes or until cheese turns golden brown.
Make sure you are using only gluten-free cereals, flours and starches, and read the labels carefully when you buy these products.
Metro Richelieu inc. , its affiliated companies and affiliates are not responsible for any circumstance that should come up when using the suggested recipes. Each person using this site must check that each of the ingredients is allowed in his/her diet and is not part of his/her restricted foods.
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