Shrimp and Scallop Doria with Handmade Sauce

• 200 grams x 2 packages Assorted shrimp and scallops
• 1 Onion, sliced
• 2 tbsp Olive oil
• 1 tbsp Butter
• 1 Salt and pepper
• 100 ml White wine
• 1 use as much (to taste) Hot cooked white rice
• 1 Parmesan cheese
• 1 Parsley (dried)
• 60 grams Unsalted butter
• 60 grams White flour
• 1000 ml Milk
• 1 leaf Bay leaf
• 1 dash Nutmeg
• 200 ml Heavy cream
• 1 1/2 tbsp Consomme stock granules
• 1 Salt

1. Slowly melt the butter in a frying pan over low heat, add the sifted flour and cook while making sure it doesn't burn.
2. (See here for more instructions: https://cookpad.com/en/recipes/150056-easy-basic-white-sauce)
3. After turning off the heat, add warmed milk in 2 turns to step one, and briskly whisk it all together with an eggbeater.
4. Add the bay leaf and nutmeg to Step 2, stewing it at a low heat for about 5 minutes, and then flavor it with fresh cream and consomme stock granules.
5. Heat up the butter and olive oil in a frying pan, and add the shrimp and scallops in white whine after frying the onions; add salt and pepper and evaporate the alcoholic content.
6. Mix rice and the white sauce from Step 3 together in a bowl (about 4 ladles' worth).
7. Add it to the frying pan with the remaining white sauce from Step 4, and bring it to a boil after mixing it thoroughly.
8. Add rice, sauce, cheese, and parsley in that order to the gratin pans and cook at 200C (about 392F) for 10 minutes.
9. This is the exquisite sauce and seafood gratin I made: https://cookpad.com/en/recipes/145207-seafood-gratin-with-homemade-sauce

shrimp, onion, olive oil, butter, salt, white wine, much, parmesan cheese, parsley, butter, white flour, milk, bay leaf, nutmeg, granules, salt

Taken from cookpad.com/us/recipes/145205-shrimp-and-scallop-doria-with-handmade-sauce (may not work)