1. Preheat oven to to 200°C (400°F).
2. In a small saucepan over medium-low heat, reduce wine to almost dry along with shallots and garlic, about 5 minutes.
3. Add cream, chopped cauliflower, lemon zest and a pinch of pepper. Cook covered on low for about 15 minutes, until cauliflower softens. There should be 15 mL (1 tbsp.) of cream left in saucepan.
4. Incorporate lemon juice; then purée mixture with an immersion blender or in a mini food processor.
5. Season with salt and pepper, and add a pinch of pepper if desired. Taste and adjust seasoning as required.
6. Pat seafood dry. Divide purée in two shallow oven-proof bowls, add scallops and shrimp, and sprinkle with cheese and breadcrumbs.
7. Bake for 8 minutes; then broil for 2 to 3 minutes, until tops are nicely browned. Let stand 5 minutes before serving.

CHEF’S SECRET

To cook coquilles St-Jacques, you can use any oven-proof shallow bowls you have on hand: round 10 cm (4 in.) wide bowls, coquilles St-Jacques shells, gratin dishes, etc.