| 1 | Drain the can of salmon, reserving the juice. |
| 2 | Break the fish into flakes and set aside. |
| 3 | Put the salmon juice into a dish along with the scallops and wine. |
| 4 | Cover with cling film and puncture twice. |
| 5 | Cook on medium power for 3 minutes. |
| 6 | Chop the scallops and mix them into the flaked salmon. |
| 7 | Melt the butter in a dish on high power for 30 seconds. |
| 8 | Stir in the flour, cook for a further 30 seconds on high power. |
| 9 | Add the liquor from the scallops to the flour, mixing well to prevent lumps forming. |
| 10 | Cook on high power for 1 minute. |
| 11 | Stir the sauce into the salmon and scallop mixture along with the parsley, tomatoes and fromage frais or cream. |
| 12 | Season to taste then pile equal amounts of the mixture into shell shaped dishes. |
| 13 | Mix together the breadcrumbs and cheese. |
| 14 | Sprinkle these over the scallops. |
| 15 | Arrange the dishes on a microwave proof tray. |
| 16 | Cook on medium power for 10 minutes. |
| 17 | Brown under a conventional grill, if liked. |
| 18 | Serve with salad. |
| 19 | Serves Approx. 265 kcals per serving |
