Little Seafood Quiches download this recipe FILLING 4 King or equivalent queen scallops 150ml or ¼ pint milk 10g or ½oz butter 2 shallots - finely chopped 50g or 2oz mushrooms - thinly sliced 2 level tsps flour 4 tblsps. double cream salt and pepper 275g pint of prawns TOPPING 25g or 1oz butter 2 tblsps fresh white breadcrumbs 5g or ¼oz walnuts chopped and a little parsley 4 baked shortcrust pastry cases - about 10cm or 4" in diameter Poach scallops gently in the milk for 4 - 5 minutes then remove. Melt the butter in a small pan and cook the shallots and mushrooms for 3 - 4 minutes. Add the flour and cook for 2 minutes. Stir in the milk used to cook the scallops and bring to the boil. Stir in the cream and seasoning then add scallops and prawns, divide between the pastry cases. Mix the melted butter, breadcrumbs an walnuts for the topping. Sprinkle over the filling and place under a medium grill to lightly brown over the top. Garnish with lemon.