Scallop and courgette crumble pie recipe | Taste of France®

Ingredients

• 75g (3 oz) unsalted butter
• 1 onion, finely chopped
• 4 carrots, finely diced
• 3 leeks (only the white part), sliced thinly
• 1 tbsp chopped tarragon
• ½ tbsp chopped dill
• 300g (10 oz) courgettes (zucchini), diced
• 200ml (7fl oz) fish stock
• 2 tbsp flour
• 1 tbsp dry white wine
• 2 tbsp double (heavy) cream
• 12 fresh shelled scallops, ready cleaned, defrosted if frozen
• 30 fresh peeled king prawns (shrimp)
• Salt and freshly ground black pepper