For the bechamel sauce

• 60 ml (1/4 cup) butter
• 60 ml (1/4 cup) all-purpose flour
• 250 ml (1 cup) fish stock (see note)
• 250 ml (1 cup) milk
• 125 ml (1/2 cup) Six Pourcent Bergeron cheese
• 30 ml (2 tbsp) minced chives
• 2 ml (1/2 tsp) Dijon mustard
• 2 ml (1/2 tsp) salt
• Freshly ground black pepper

Note: Fish stock is sold in cans in the dish section of the grocery store. You can also buy it frozen from the fish store.
 

For the filling

• 1 medium-sized potato, diced, or 6 baby potatoes, diced
• 15 ml (1 tbsp) extra-virgin olive oil
• 1 shallot, minced
• 1/2 fennel bulb, diced
• 400 g (14 oz) scallops, thawed and patted dry (20-40 size)
• 225 g (8 oz) cold water shrimp, thawed and patted dry 

For baking

• 125 ml (1/2 cup) panko crumbs
• 15 ml (1 tbsp) fresh dill, chopped finely, or 2 ml (1/2 tsp) dried dill
• 5 ml (1 tsp) extra-virgin olive oil
• 2 ml (1/2 tsp) sea salt flakes
• 250 ml (1 cup) grated Six Pourcent Bergeron cheese

For the bechamel: 

1. In a saucepan, melt the butter over medium heat. When the butter is melted, add the flour and whisk continuously for 1 minute.
2. Gradually whisk in the fish stock, then whisk in the milk. Bring to a boil, stirring to prevent sticking.
3. Lower the heat and simmer until the sauce is thick and creamy, about 5 minutes.
4. Add the Six Pourcent Bergeron cheese and whisk until it is melted, and the sauce is smooth.
5. Whisk in the Dijon mustard, chives, salt, and pepper. Remove from the heat, cover, and set aside.

For the filling: 

1. Preheat the oven to 200°C (400°F).
2. Boil the diced potatoes until tender, about 8 minutes. Drain and set aside.
3. In a large skillet set over medium heat, warm the olive oil, then add the fennel and shallot. Cook, stirring, for 5 minutes. Add the potatoes, scallops, and shrimp, and stir for 2 minutes. Add the hot bechamel sauce and stir to incorporate. Simmer for 5 minutes, then remove from the heat.
4. In a small bowl, mix together the panko crumbs, dill, olive oil, and salt.
5. Set six shell-shaped ceramics dishes or ramekins over a baking sheet. Divide the seafood filling between the dishes. Cover with the grated Six Pourcent Bergeron cheese, then sprinkle with seasoned panko crumbs.
6. Bake for 10 minutes, then broil to brown if necessary. Serve with a green salad and crusty bread.