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6 sea scallops with roe
10 shrimp, peeled
150 ml dry white wine
½ tablespoon (5 g) fish stock powder
Salt, to taste
Black pepper, to taste
200 ml heavy cream
1 small shallot, finely chopped
20 g unsalted butter
1 tablespoon olive oil
Fresh parsley, chopped (for garnish)
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