Coquilles St Jacques Recipe (The Best)

Ingredients

• 8 prosciutto slices
• 3 cups (750 ml) Russet potatoes (2 large), cubed
• 1 cup (250 ml) parsnips (3 medium), cubed
• 1/4 cup (60 ml) butter
• 2 tablespoons (30 ml) 15% cooking cream
• 1 tablespoon (15 ml) fresh chives, chopped, plus more for serving
• ⅔ lb (300 g) raw scallops
• ⅔ lb (300 g) raw shrimp, peeled and deveined
• 3 tablespoons (45 ml) olive oil
• 1 tablespoon (15 ml) Pernod (anise-flavoured liqueur)
• 1 Spanish onion, finely chopped
• 2 garlic cloves, finely chopped
• 1/4 cup (60 ml) all-purpose flour
• 1 1/2 cups (375 ml) milk
• 1/4 cup (60 ml) dry white wine
• 2 cups (500 ml) grated gruyère cheese