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1
In a small sauce pan, place potatoes and cover with water. Bring to a boil, add salt then lower to a simmer. Cook until potatoes are tender.
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2
Meanwhile, rinse the shrimp and scallops. Drain well and pat dry. In a large skillet, heat olive oil on medium heat. Add onions and red pepper and saute until softened.
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3
Add shrimp, scallops and cook, stirring, for 3 minutes. Add salt and pepper, to taste. Pour in white wine and cook until it has evaporated. At this point, drain the seafood if there is a lot of liquid in the pan. Place seafood in a bowl.
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4
In a small sauce pan prepare the bechamel sauce by melting the butter on medium heat. Add the flour and stir until a paste is formed. Add the milk and using a whisk, stir until mixture has thickened. Pour the sauce over the seafood and stir to combine. Divide the seafood amongst the 4 scallop shells.
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5
Preheat oven at 350u00b0F. When the potatoes have cooked, mash them as desired with milk, butter and salt. Place the potatoes in a pastry bag or in a freezer bag with the bottom tip removed. Pipe the potatoes around the seafood filling. Divide the grated cheese over the filling of the 4 scallop dishes.
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6
Bake for about 20 minutes until the cheese is bubbling. Serve immediately.
