Coquilles Saint-Jacques (The Best) - Le Coup de Grâce

Ingredients

• 8 prosciutto slices
• 3 cups Russet potatoes (2 larges), cubed
• 1 cup parsnips (3 mediums), cubed
• 1/4 cup butter
• 2 tablespoons 15% country-style cream
• 1 tablespoon fresh chives, chopped + a little for the service
• 300 g raw scallops
• 300 g raw shrimps, shelled and deveined
• 3 tablespoons olive oil
• 1 tablespoon Pernod (aniseed liquor)
• 1 yellow onion, finely chopped
• 2 garlic cloves, finely chopped
• 1/4 cup all purpose flour
• 1 1/2 cups milk
• 1/4 cup white wine
• 2 cups gruyère cheese, grated
• Salt and freshly ground pepper